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

Anida  Gomes; Claudio Ernani Mendes da Silva; Rosane Cavalcante

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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

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

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Anida Gomes; Claudio Ernani Mendes da Silva; Rosane Cavalcante. EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effects-of-sugar-reduction-in-the-internal-structure-formation-of-sponge-cakes?lang=en>. Acesso em: 15 Nov. 2026. Copy citation

Anida Gomes, 2022, EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effects-of-sugar-reduction-in-the-internal-structure-formation-of-sponge-cakes?lang=en>. Copy citation

Anida Gomes. (2022, May). EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Anida Gomes, EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effects-of-sugar-reduction-in-the-internal-structure-formation-of-sponge-cakes?lang=en Copy citation

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¹ Universidade Federal do Ceará ;

² Departamento de Tecnologia de Alimentos / Universidade Federal do Ceará

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Food Processing

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