Use of succinyl chitosan as fat replacer on cake formulations

Article

Abstract: Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads

Palabras claves:

Batter, CAKE, Chitosan, Fat replacer, Quality

Autores:

Cristina M. Rosell, Garzón R., Lannes S.C.S., Rios R.V.

Fuentes:

scopus