Obtaining and characterization of olive ( Olea europaea L.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan

Autor:	Clóvis A. Balbinot Filho, Renata F. Teixeira, Miriane L. Azevedo, Fernanda G. A. Gautério
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Journal of Food Processing and Preservation. 46
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cdbee348a678963d3571768e9dd87947 https://doi.org/10.1111/jfpp.17046 Zobrazit plný text záznamu