The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were evaluated. Thermal analysis showed that starch granules underwent only incipient swelling due to the limited availability of water in the batter matrix. Increasing replacement of wheat flour...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.