Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

Author:

Kırbaş Zahide,Kumcuoglu Seher,Tavman Sebnem

Funder

TUBITAK

Ege University Scientific Research Commission

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference34 articles.

1. AACC (2000) Approved Methods of the American Association of Cereal Chemists, Methods 10-91, 32-05, 44-19, 10th edn. St. Paul

2. Aguado A (2010) Development of okara powder as a gluten free alternative to all purpose flour for value added use in baked goods (Doctoral dissertation). University of Maryland, College Park

3. AOAC (2000) Official methods for analysis, 17th edn, Association of Official Analytical Chemists, Method 923.03, 925.09, Arlington

4. Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez JA, Siddiqui MW, González-Aguilar GA (2011) Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res Int 44(7):1866–1874. https://doi.org/10.1016/j.foodres.2011.02.021

5. Chantaro P, Devahastin S, Chiewchan N (2008) Production of antioxidant high dietary fiber powder from carrot peels. LWT Food Sci Technol 41(10):1987–1994. https://doi.org/10.1016/j.lwt.2007.11.013

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