APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES

Caciano Pelayo Zapata Noreña; Roberta Thys; Carolina Simon

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES

Caciano Pelayo Zapata Noreña ¹ ; Roberta Thys ² ; Carolina Simon

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Caciano Pelayo Zapata Noreña; Roberta Thys; Carolina Simon. APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/application-of-pinhao-acid-thinned-starch-as-fat-replacer-in-cakes?lang=en>. Acesso em: 03 Nov. 2026. Copy citation

Caciano Pelayo Zapata Noreña, 2022, APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/application-of-pinhao-acid-thinned-starch-as-fat-replacer-in-cakes?lang=en>. Copy citation

Caciano Pelayo Zapata Noreña. (2022, May). APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Caciano Pelayo Zapata Noreña, APPLICATION OF PINHÃO ACID THINNED STARCH AS FAT REPLACER IN CAKES. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/application-of-pinhao-acid-thinned-starch-as-fat-replacer-in-cakes?lang=en Copy citation

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¹ Food Technology Department/ Food Science and Technology Institute ;

² Departamento de Tecnologia de Alimentos / Universidade Federal do Rio Grande do Sul

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Food Processing

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