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5. Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：poonsun

【摘 要】

：

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dri

【作 者】

：

Wan Rosli Wan Ishak Che Anis J 

【机 构】

：

NutritionProgram

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2014年16期

【关键词】

：

YOUNG CORN EAR Glycemic Index SENSORY Evaluation Young Corn Ear Glycemic Index S 

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The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat

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