Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

LWT

Volumn 63, Issue 2, 2015, Pages 1049-1055

  Felisberto, Mária Herminia Ferrari ^a   Wahanik, Adriana Lucia ^a   Gomes Ruffi, Cristiane Rodrigues ^b   Clerici, Maria Teresa Pedrosa Silva ^a   Chang, Yoon Kil ^a   Steel, Caroline Joy ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Chia seeds; Fat replacement; Mucilage gel; Pound cake; Salvia hispanica

Indexed keywords

BAKERY PRODUCTS; VEGETABLES;

CHIA SEED; COLOR PARAMETER; FAT REPLACEMENTS; NON-COMMUNICABLE DISEASE; POUND CAKE; QUALITY CHARACTERISTIC; SALVIA HISPANICA; TECHNOLOGICAL PROPERTIES;

BAKERIES;

SALVIA HISPANICA;

EID: 84930380820     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.114     Document Type: Article

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