Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes-Reference-Cited by-同舟云学术

Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes

Published:2018-03 Issue: Volume:89 Page:617-623
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Oliveira de Souza Naara Caroline,de Lacerda de Oliveira Lívia,Rodrigues de Alencar Ernandes,Moreira Glenia Pereira,Santos Leandro Eliana dos,Ginani Verônica Cortez,Zandonadi Renata Puppin

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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