Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

Autor:	Mohammad Ali Armin, Akram Sharifi, Mohammad Reza Saeedi Asl, Ahmad Pedram Nia, Maryam Sabet Ghadam
Rok vydání:	2022
Předmět:	Chemistry Pomace Fat replacement Food science Fiber Food Science
Zdroj:	Food Science and Technology. 18:259-274
ISSN:	2783-3534 2008-8787
DOI:	10.52547/fsct.18.119.259
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::980757cd5d5dfeed6e2c91801f650597 https://doi.org/10.52547/fsct.18.119.259 Zobrazit plný text záznamu