TY  - JOUR 
AU  - Guerra Oliveira, Priscila
AU  - Belorio, Mayara
AU  - Gómez Pallarés, Manuel
PY  - 2022
SN  - 0950-5423
UR  - https://uvadoc.uva.es/handle/10324/52447
AB  - Bread is one of the most wasted products in both industry and retail. This study analysed the use of
bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge
formulations (10% and 20%) and layer cakes...
LA  - eng
PB  - Wiley
KW  - Bread flour
KW  - Food waste
KW  - Layer cakes
KW  - Sponge cake
TI  - Wasted bread flour as a novel ingredient in cake making
DO  - 10.1111/ijfs.15577
ER  -