Effects of sucrose reduction on the structural characteristics of sponge cake
ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal charac...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universidade Federal do Ceará
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718&lng=en&tlng=en |