Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

Article

Abstract: This study assessed the effect of partial replacement of wheat flour with composite mix flour made w

Palabras claves:

Proximal composition, sensorial analysis, sponge cakes, texture, vegetal protein

Autores:

Ana Moreno, Janet Graciela Fonseca, Lourdes Benitez Santillán, Lourdes Del Rocío Benítez, Martínez‐monzó J., Mayra Alexandra Logroño, P. García-Segovia

Fuentes:

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scopus