Increasing the functionality of sponge cakes by mint, and cocoa powder addition.

Sik, Beatrix; Kovács, Krisztina; Lakatos, Erika; Kapcsándi, Viktória; Székelyhidi, Rita.

Afiliação

Sik B; Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.
Kovács K; Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.
Lakatos E; Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.
Kapcsándi V; Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.
Székelyhidi R; Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.

Heliyon ; 9(9): e20029, 2023 Sep.

Article em En | MEDLINE | ID: mdl-37809425