Effect of a mixture of canola‐chia oils and gelatin addition on a pound cake reduced in margarine

This work evaluated the effect of the addition of a mixture of canola‐chia oils (4:1) and 1% of gelatin on batter (specific gravity and rheology) and quality properties (volume, color, firmness, fatty acid profile, and sensory attributes) of a pound cake reduced in margarine (70% and 90%). Specific...

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Veröffentlicht in:	Journal of food processing and preservation 2020-01, Vol.44 (1), p.n/a
Hauptverfasser:	Sánchez‐Paz, Laura A., Pérez‐Alonso, César, Dublán‐García, Octavio, Arteaga‐Arcos, Juan Carlos, Mayorga‐Rojas, Miguel, Romero‐Salazar, Lorena, Díaz‐Ramírez, Mayra
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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