Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the...

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Detalles Bibliográficos
Autores principales: Papageorgiou, Maria, Paraskevopoulou, Adamantini, Pantazi, Foteini, Skendi, Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692711/
https://www.ncbi.nlm.nih.gov/pubmed/33147689
http://dx.doi.org/10.3390/foods9111586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692711/
https://www.ncbi.nlm.nih.gov/pubmed/33147689
http://dx.doi.org/10.3390/foods9111586

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