Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Article

Abstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn

Palabras claves:

alternative flour, Consumer perception, Reformulated madeleine, texture

Autores:

Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus