| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405269 | LWT - Food Science and Technology | 2012 | 7 Pages |
Abstract
⺠Insoluble and soluble fiber incorporation in gluten-free layer cakes was examined. ⺠Gluten-free cakes containing blends of oat fiber-inulin have better specific volume. ⺠Combination of soluble and insoluble fibers provides enriched gluten-free cakes.
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Authors
Márcia Arocha Gularte, Esther de la Hera, Manuel Gómez, Cristina M. Rosell,