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Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties
This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing differen...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400728/ https://ncbi.nlm.nih.gov/pubmed/30906049 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-03554-z |
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