Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

International Journal of Food Science and Technology

Volumn 51, Issue 6, 2016, Pages 1369-1377

  Majzoobi, Mahsa ^a,b   Poor, Zahra Vosooghi ^a   Jamalian, Jalal ^a   Farahnaky, Asgar ^a,b  

^a SHIRAZ UNIVERSITY   (Iran)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

By product; Carrot pomace; Fibre content; Gluten free cake

Indexed keywords

BYPRODUCTS; FOOD TECHNOLOGY;

CAKE PROPERTIES; CARROT POMACE; FIBRE CONTENT; GLUTEN-FREE; GLUTEN-FREE CAKES; IRREGULAR SHAPE; SENSORY SCORES; SPONGE CAKES;

PARTICLE SIZE;

EID: 84977982178     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13104     Document Type: Article

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