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

Apple pomace is a valuable waste from the apple juice industry with high level of poly phenols and also phytate-free dietary fiber. This research was done to optimize and compare the physical properties of new gluten-free cake based on whole replacement of wheat flour with apple pomace powder using...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 7 vom: 09. Okt., Seite 603-613
1. Verfasser:	Azari, Masoumeh (VerfasserIn)
Weitere Verfasser:	Shojaee-Aliabadi, Saeedeh, Hosseini, Hedayat, Mirmoghtadaie, Leila, Marzieh Hosseini, Seyede
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Waste apple pomace functional food gluten free Polysaccharides, Bacterial Powders Starch 9005-25-8 xanthan gum TTV12P4NEE