HIGHLIGHTS
- who: Diana Ansorena and collaborators from the Center for Nutrition Research, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain have published the research: A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality, in the Journal: Foods 2023, 12, 54. of /2023/
- what: In this context, the aim of this work was to elaborate a cake with only vegetable ingredients, thus replacing butter and decreasing the added sugars. Regarding the quantity of carbohydrates, it has to be pointed out that it . . .
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