Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

Author:

Levent Hacer1ORCID,Sayaslan Abdulvahit2,Yeşil Saliha2

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

Reference34 articles.

1. AACC. (1990)Approved methods of the American Association of Cereal Chemists(8th ed.). :Cereals &Grains Association.

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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