Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).
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DOI: 10.1002/jsfa.8211
Abstract: BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and… read more here.
Keywords: chocolate cake; 1total flour; chocolate; group ... See more keywords