Application of Apple By-Products and Xanthan Gum in the Development of Fiber-Enriched Gluten-Free Muffins
The growing demand for gluten-free bakery products requires the development of formulations that overcome their typical technological and nutritional limitations. Using fruit by-products as natural fiber sources, in combination with xanthan gum (XG), supports a sustainable ingredient strategy that i...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-01-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/16/2/922 |
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