Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. co...

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Detalles Bibliográficos
Autores principales: Gentscheva, Galia, Milkova-Tomova, Iliana, Buhalova, Dragomira, Pehlivanov, Ivaylo, Stefanov, Stefan, Nikolova, Krastena, Andonova, Velichka, Panova, Natalina, Gavrailov, Georgi, Dikova, Tsanka, Goranova, Zhivka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839303/
https://www.ncbi.nlm.nih.gov/pubmed/35164388
http://dx.doi.org/10.3390/molecules27031124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839303/
https://www.ncbi.nlm.nih.gov/pubmed/35164388
http://dx.doi.org/10.3390/molecules27031124

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