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Journal of Culinary Science & Technology Volume 18, 2020 - Issue 1
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Articles

Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage

Lorenza Rodrigues dos Reis GalloDepartment of Nutrition, University of Brasília, Brasília, BrazilView further author information
,
Raquel Braz Assunção BotelhoDepartment of Nutrition, University of Brasília, Brasília, BrazilView further author information
,
Verônica Cortez GinaniDepartment of Nutrition, University of Brasília, Brasília, BrazilView further author information
,
Lívia de Lacerda de OliveiraDepartment of Nutrition, University of Brasília, Brasília, BrazilORCID Iconhttps://orcid.org/0000-0001-5410-8752View further author information
ORCID Icon,
Roberta Figueiredo Resende RiquetteDepartment of Nutrition, University of Brasília, Brasília, BrazilView further author information
&
Eliana dos Santos LeandroDepartment of Nutrition, University of Brasília, Brasília, BrazilCorrespondence[email protected]
View further author information
Pages 29-39 | Received 04 Feb 2018, Accepted 16 Jul 2018, Published online: 06 Aug 2018

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