Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
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DOI: 10.3390/foods11141992
Abstract: Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated.… read more here.
Keywords: whey protein; protein addition; sponge cake;