Broccoli leaf powder as an attractive by-product ingbkp_redient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

Article

Abstract: Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components

Palabras claves:

Batter behaviour, broccoli, By-product, cake/confectionary product, Gluten-free, Sensory quality, Technological properties

Autores:

Anders A., Cristina M. Rosell, Drabińska N., Fadda C., Jeliński T., Krupa-Kozak U., Ostaszyk A.

Fuentes:

scopus