Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties
Fabíola Nogueira Soares Souza, Suellen Rocha Vieira, Marina Leopoldina Lamounier Campidelli, Renata Abadia Reis Rocha, Leonardo Milani Avelar Rodrigues, Pedro Henrique Santos, João de Deus Souza Carneiro, Iasnaia Maria de Carvalho Tavares, Cristiane Patrícia de Oliveira
Topics & Concepts
Food scienceIngredientChemistryDPPHControl sampleWheat flourAntioxidantFood industryRaw materialResidue (chemistry)Organic chemistryFood composition and propertiesFood Chemistry and Fat AnalysisBotanical Research and Applications