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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 ...
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 ...