Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake
The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (cont...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Research Publishing Inc,
2014.
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| Subjects: | |
| Online Access: | Get fulltext |