Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour

This research aimed to extract flaxseed mucilage (FM) and investigate its rheological properties (static and dynamic tests) compared with animal oil. In the next stage, the D-optimal design was applied to investigate the effect of FM (0–60%) and FF (0–30%) replacements with animal oil and cake flour...

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Detalles Bibliográficos
Autores principales: Ahmadinia, Fariba, Mohtarami, Forogh, Esmaiili, Mohsen, Pirsa, Sajad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10684601/
https://www.ncbi.nlm.nih.gov/pubmed/38016994
http://dx.doi.org/10.1038/s41598-023-47589-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10684601/
https://www.ncbi.nlm.nih.gov/pubmed/38016994
http://dx.doi.org/10.1038/s41598-023-47589-5

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