Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study
Xixi Zeng, Menghui Wang, Ling Chen, Bo Zheng
Topics & Concepts
Food scienceDigestion (alchemy)Wheat flourChemistryMathematicsChromatographyFood composition and propertiesAdvances in Cucurbitaceae ResearchSeed and Plant Biochemistry