Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric
Author:
Affiliation:
1. Department of Nutrition and Dietetics Faculty of Health Sciences Karamanoğlu Mehmetbey University Karaman Turkey
2. Department of Food Engineering Faculty of Engineering Karamanoğlu Mehmetbey University Karaman Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15148
Reference34 articles.
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2. Fat replacers in high ratio cake layer cakes;Bath D. E.;Cereal Foods World,1992
3. Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations
4. Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)
5. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils
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