Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
Majzoobi, Mahsa, Poor, Zahra Vosooghi, Jamalian, Jalal, Farahnaky, AsgarVolume:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13104
Date:
June, 2016
File:
PDF, 309 KB
english, 2016