The influence of different fats in cake batter

Raquel Vallerio Rios; Suzana Caetano da Silva Lannes

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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The influence of different fats in cake batter

Raquel Vallerio Rios ¹ ; Suzana Caetano da Silva Lannes ²

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Raquel Vallerio Rios; Suzana Caetano da Silva Lannes. The influence of different fats in cake batter. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/the-influence-of-different-fats-in-cake-batter?lang=en>. Acesso em: 07 Ago. 2026. Copy citation

Raquel Vallerio Rios, 2022, The influence of different fats in cake batter. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/the-influence-of-different-fats-in-cake-batter?lang=en>. Copy citation

Raquel Vallerio Rios. (2022, May). The influence of different fats in cake batter. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Raquel Vallerio Rios, The influence of different fats in cake batter. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/the-influence-of-different-fats-in-cake-batter?lang=en Copy citation

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¹ Tecnologia Bioquímico-farmacêutica / Faculdade de Ciências Farmacêuticas de Ribeirão Preto / Universidade de São Paulo ;

² Departamento de Tecnologia Bioquímico-Farmacêutica / Faculdade de Ciências Farmacêuticas / Universidade de São Paulo

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Food Analysis

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