Baking quality of banana-wheat flour blends in four types of cakes
This study was undertaken to determine the baking quality of banana flour substituted at 20% and 40% for wheat flour in two fat-type and in two foam-type cakes. The fat-type cakes were the sponge and the chiffon cakes. An increase in the level of banana flour resulted in a corresponding decrease in...
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| Formato: | Tesis |
| Lenguaje: | English |
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