Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Published 2016 View Full Article

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Title
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour
Authors
Keywords
Sponge cake batter, Starch, Thermal properties, Viscoelasticity, Textural characteristics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 46-54
Publisher
Elsevier BV
Online
2016-02-14
DOI
10.1016/j.lwt.2016.02.031

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