Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (c...

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Bibliographic Details

Main Authors:	Wan Rosli, W. I., Che Mohd Zin, Che Anis Jauharah, Sathyasurya, Daniel Robert
Format:	Article
Language:	en
Published:	Scientific Research Publishing Inc 2014
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply
Online Access:	http://eprints.usm.my/31757/1/Wan_Rosli_WI_3_MUHA.pdf http://eprints.usm.my/31757/ http://www.scirp.org/journal/fns/
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