Rosane Cavalcante | IUFoST | Galoá Proceedings

Universidade Federal do Ceará

Rosane Cavalcante

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EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES
Food Processing

Anida Gomes ¹ ; Claudio Ernani Mendes da Silva ² ; Rosane Cavalcante ¹

¹ Universidade Federal do Ceará ;

² Departamento de Tecnologia de Alimentos / Universidade Federal do Ceará

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42430

Co-authors (2)

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