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A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and milk. Sugar was used in both types of formulations,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818566/ https://www.ncbi.nlm.nih.gov/pubmed/36613270 http://dx.doi.org/10.3390/foods12010054 |