Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins
| Autor: | Talens, Clara, Álvarez-Sabatel, Saioa, Rios, Yolanda, Rodríguez, Raquel |
|---|---|
| Zdroj: | In Innovative Food Science and Emerging Technologies December 2017 44:83-88 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect