Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes
Marta Puchol-Miquel, César Palomares, Isabel Fernández‐Segovia, José Manuel Barat Baviera, Édgar Pérez‐Esteve
Topics & Concepts
SpongeDegree (music)Food scienceChemistryMaterials scienceBiologyBotanyPhysicsAcousticsFood Chemistry and Fat AnalysisBotanical Research and ApplicationsFood composition and properties