Características Físicas y Sensoriales de Pastel elaborado con Margarina, Aceite y su mezcla
Physical and sensory characteristics of three cakes made with different fats such as; margarine, oil and a margarine / oil mixture. The density of the dough, the loss of water in baking, the area of a slice and the organoleptic characteristics of smell, taste, texture, flavor and general acceptance...
| Autores principales: | , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
|
| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/13 |