Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies
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DOI: 10.1177/1082013218771412
Abstract: This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different… read more here.
Keywords: soluble fiber; sponge; digestion; fiber ... See more keywords