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Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

Published Online: 2019-11-16

Published Print: 2019-12

Authors

Belorio, Mayara https://orcid.org/0000-0003-3424-6140
Sahagún, Marta

Gómez, Manuel
Funding

Funding for this research was provided by:

Spanish Ministry of Economy and Competitiveness (AGL2014-52928-C2)
License Information

Text and Data Mining valid from 2019-11-16

Version of Record valid from 2019-11-16
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Article History

Received: 8 May 2019

Accepted: 10 October 2019

First Online: 16 November 2019

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