Chemical physical and organoleptic evaluation of low calorie cakes /
Dalia Fawzi Hasneen Mohamed
Chemical physical and organoleptic evaluation of low calorie cakes / التقييم الطبيعى والكيماوى والحسى لبعض الكيك المنخفض السعرات Dalia Fawzi Hasneen Mohamed ;Supervised Enayat Mahmoud Hassan , Ahmed Tawfik Elakel , Sayed Abdelhamid Soliman - Cairo : Dalia Fawzi Hasneen Mohamed , 2011 - 150 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Sciences Technology
The present study aimed to prepare and develop low calorie cakes containing fat and sugars replacer by partial substition of wheat flour with chickpea flour . Also partial substitution was carried out on the accepted cake formula by carrot banana or strawberry purees or powders . The accepted cakes were taken to partially replace sucrose with stevia fructose and their blends
Chickpea Fat and sugar replacers Flour substitution
Chemical physical and organoleptic evaluation of low calorie cakes / التقييم الطبيعى والكيماوى والحسى لبعض الكيك المنخفض السعرات Dalia Fawzi Hasneen Mohamed ;Supervised Enayat Mahmoud Hassan , Ahmed Tawfik Elakel , Sayed Abdelhamid Soliman - Cairo : Dalia Fawzi Hasneen Mohamed , 2011 - 150 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Sciences Technology
The present study aimed to prepare and develop low calorie cakes containing fat and sugars replacer by partial substition of wheat flour with chickpea flour . Also partial substitution was carried out on the accepted cake formula by carrot banana or strawberry purees or powders . The accepted cakes were taken to partially replace sucrose with stevia fructose and their blends
Chickpea Fat and sugar replacers Flour substitution