Dalia Fawzi Hasneen Mohamed <br/><br/>
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 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Sciences Technology 
<br/><br/> 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 
<br/><br/>
<br/><br/><label>Subjects--Index Terms: </label>Chickpea  Fat and sugar replacers  Flour substitution