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Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes
Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065946/ https://www.ncbi.nlm.nih.gov/pubmed/33801774 http://dx.doi.org/10.3390/foods10040716 |