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The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation

Cüneyt Gökçe, Hüseyin Bozkurt, Medeni Maskan

2023International Journal of Gastronomy and Food Science18 citationsDOI

Topics & Concepts

ChewinessSugarFood scienceSteviaResponse surface methodologyChemistryTasteWheat flourMathematicsAdded sugarAlternative medicineMedicineChromatographyPathologyPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems
The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation | Litcius