Use of berry pomace to replace flour, fat or sugar in cakes

International Journal of Food Science and Technology

Volumn 53, Issue 6, 2018, Pages 1579-1587

  Quiles, Amparo ^a   Llorca, Empar ^a   Schmidt, Carolin ^b   Reißner, Anne Marie ^b   Struck, Susanne ^b   Rohm, Harald ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Aronia; black currant; fibre; pomace; sponge cake

Indexed keywords

FIBERS; FRUIT JUICES; VISCOSITY;

ARONIA; BIOACTIVE COMPOUNDS; BLACK CURRANT; FAT REPLACEMENTS; GLYCAEMIC INDICES; POMACE; SPONGE CAKES; STRUCTURE PROPERTY;

FRUITS;

EID: 85044348787     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13765     Document Type: Article

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