Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition
Author:
Affiliation:
1. Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
2. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1660725
Reference60 articles.
1. Czech Journal of Food Sciences
2. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
3. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries
4. Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity
5. Freeze-Drying - Application in Food Processing and Biotechnology - a Review
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