Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study

Author:

Zeng Xixi,Wang Menghui,Chen Ling,Zheng Bo

Funder

National Key Research and Development Program of China

China Postdoctoral Science Foundation

Guangzhou Municipal Science and Technology Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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