EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY
The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory...
| Published in: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5656 |