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5. Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potat

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potat

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zjg760623

【摘 要】

：

Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and

【作 者】

：

Ibrahim Khalifa Hassan Barakat 

【机 构】

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DepartmentofFoodScience

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2015年1期

【关键词】

：

Low Caloric Cupcake POTATO PEEL RESIDUES RHEOLOGICAL Properties Quality Stabilit 

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Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF

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