| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405379 | LWT - Food Science and Technology | 2012 | 6 Pages |
Abstract
⺠Starch-fraction addition showed cakes with higher volume than protein-fraction. ⺠Pea products addition lowered flour pasting viscosity. ⺠Sponge cake held on higher pea products percentages than layer cake. ⺠Over 25% starched sponge cake sensory evaluation was similar to control.
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Authors
Manuel Gómez, MarÃa José Doyagüe, Esther de la Hera,