Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes

Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and...

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Detalles Bibliográficos
Autores principales: Lao, Yu-Xia, Yu, Yu-Ying, Li, Gao-Ke, Chen, Shao-Yun, Li, Wu, Xing, Xu-Pu, Wang, Xue-Min, Hu, Jian-Guang, Guo, Xin-Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678234/
https://www.ncbi.nlm.nih.gov/pubmed/31315256
http://dx.doi.org/10.3390/foods8070260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678234/
https://www.ncbi.nlm.nih.gov/pubmed/31315256
http://dx.doi.org/10.3390/foods8070260

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