Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour
Filipa A. Fernandes(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança), Elisabete Ferreira, Jonata M. Ueda(Polytechnic Institute of Bragança), Márcio Carocho(Polytechnic Institute of Bragança), Paula Rodrigues(Polytechnic Institute of Bragança), Sandrina A. Heleno(Polytechnic Institute of Bragança), Mariana C. Pedrosa(Polytechnic Institute of Bragança), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Miguel A. Prieto(Universidade de Vigo)
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