Development and Quality Evaluation of Gluten-Free Wafer Sheets Enriched with Strawberry Powder for Use in the Production of Gluten-Free Ice Cream Cones

Autor: Hülya GÜL, Sultan ACUN, Ayşe Nur KORKMAZ, Ebru POLAT, Nurhan Sonay SAYGILI, Tuğba TÜRKER

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2, Pp 77-85 (2024)

This study aimed to develop gluten-free wafer sheets (GFWS) by using strawberry powder (SP) with improved nutritional, technological, and sensory properties for use in gluten-free ice cream cone (GFIC) production. The gluten-free flour mixture (GFFM)

Externí odkaz: https://doaj.org/article/260491f33d0c48968771360f4e73a490