Open AccessEffect of partial substitution of wheat flour by soybean meal in technological and sensory characteristics of cupcakes for children of school age
Author(s) -
Luz María PaucarMenacho,
Rebeca SalvadorReyes,
Jhoseline Stayce Guillén Sánchez,
Sigry Mori-Arismendi
Publication year - 2016
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 2
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2016.02.05
Subject(s) - food science , meal , wheat flour , substitution (logic) , soybean meal , agricultural science , psychology , chemistry , computer science , raw material , biology , organic chemistry , programming language
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