Optimization of physical properties of new gluten-free cake...

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Food Science and Technology International 2020 / 04

Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum

Azari, Masoumeh, Shojaee-Aliabadi, Saeedeh, Hosseini, Hedayat, Mirmoghtadaie, Leila, Marzieh Hosseini, Seyede
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013220918709
Date:
April, 2020
File:
PDF, 562 KB
2020
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