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Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition
(Springer Science and Business Media Deutschland GmbH, 2023-05-01)
Acceso cerrado
The objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the sensory acceptability and nutritional compounds of a sponge cake. It used the ...
Ceramic Thermal Insulator Based on Diatomite Obtained by Starch Consolidation Casting
(MDPI Open Access Journals, 2023-05-28)
Acceso abierto
Researchers are continuously seeking to develop new materials to protect against inclement
weather and thus optimize energy efficiency in housing. This research aimed to determine the
influence of corn starch percentage ...
Engineering strategies for food fortification
(Elsevier Ltd, 2023-03-31)
Acceso cerrado
This opinion paper discusses how process engineering can be used for food fortification. The time of food processing can be utilized to incorporate nutrients into food with low nutritional benefits. Latest works have been ...