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Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes
Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb de...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666506/ https://www.ncbi.nlm.nih.gov/pubmed/34917930 http://dx.doi.org/10.1016/j.fochx.2021.100182 |