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Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation.

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Title: Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation.
Authors: Rodriguez-Mulett, Anabela1 (AUTHOR), Quintana, Somaris E.1 (AUTHOR), García-Zapateiro, Luis A.1 (AUTHOR) lgarciaz@unicartagena.edu.co
Source: Polysaccharides (2673-4176). Mar2026, Vol. 7 Issue 1, p36. 20p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Polysaccharides+%282673-4176%29%22">Polysaccharides (2673-4176)</searchLink>. Mar2026, Vol. 7 Issue 1, p36. 20p.
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        Value: 10.3390/polysaccharides7010036
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        Text: English
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      – TitleFull: Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation.
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            NameFull: Quintana, Somaris E.
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              Text: Mar2026
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              Y: 2026
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