Manufacturing of Low Fat and Calorie Cake and Study its Qualitative and Storing Characteristics
A low – fat and calories cake was manufactured by replacing fat with margarine and oil in levels (25, 50, 75 and 100%) , with the cake improver in levels (1, 3, 5, and 7%) with adding 25% resistant starch (RS) instead of fat, also MDG is used in (0.1, 1, 2 and 3%) with adding 25% RS instead of fat....
| Published in: | Tikrit Journal for Agricultural Sciences |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Tikrit University
2022-12-01
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| Subjects: | |
| Online Access: | https://tjas.org/index.php/tjas/article/view/159 |