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Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs....
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096888/ https://www.ncbi.nlm.nih.gov/pubmed/29948608 http://dx.doi.org/10.1007/s11130-018-0675-0 |