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Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes

by Paula Becker Pertuzatti, Denise Soares Dorneles de Oliveira, Kelly Cristina Campagnolo Port, Larissa Alves Vieira, Mariana Bento da Cruz and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal

American Journal of Food Science and Technology. 2015, 3(4A), 8-11. DOI: 10.12691/ajfst-3-4A-2
Pub. Date: September 17, 2015Views: 19196 Downloads: 17280Like: 6

cupcake oats chemical and physicochemical properties sensory evaluation

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This article belongs to the Special Issue Challenge and Trends in Food Processing

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