Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415582 | Innovative Food Science & Emerging Technologies | 2017 | 29 Pages |
Abstract
This work represents an approach to simultaneously solve and improve two current issues with gluten-free muffins: (1) to improve their nutritional and sensory properties and (2) to develop new processes for applying orange by-products as improved functional ingredients in bakery.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Clara Talens, Saioa Álvarez-Sabatel, Yolanda Rios, Raquel RodrÃguez,