11 research outputs found
Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties
No full textCombination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage
No full textExpected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
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Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties
No full textCustard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake
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Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride
No full textEffects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
No full textEffect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets
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