Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis.

Grossi Bovi Karatay, Graziele; Rebellato, Ana Paula; Joy Steel, Caroline; Dupas Hubinger, Miriam

Grossi Bovi Karatay, Graziele; Rebellato, Ana Paula; Joy Steel, Caroline; Dupas Hubinger, Miriam.

Afiliação

Grossi Bovi Karatay G; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil.
Rebellato AP; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil.
Joy Steel C; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil.
Dupas Hubinger M; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil.

Foods ; 11(16)2022 Aug 17.

Article em En | MEDLINE | ID: mdl-36010482

Palavras-chave

bakery products; pulses; reformulation; saturated fat alternatives

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça

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