Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
Figure 4
Layout of projections for the different parameters versus axes 1 and 2 of the unit circle for madeleines (a). Layout of projections for the different parameters versus axes 1 and 2 of the unit circle for mini croissants and buns (b).
