Effect of partial substitution of wheat flour by soybean meal in technological and sensory characteristics of cupcakes for children of school age
The objective of this research was evaluate the effect of the partial substitution of wheat flour by soybean meal (HS) in the technological and sensory characteristics of cupcakes, in order to develop a high-protein food for school-age students. Common wheat flour was replaced with four different pe...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=5779499 |
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