Mostrando 2 resultados de: 2
Filtros aplicados
Publisher
International Journal of Food Science and Technology(1)
Reference Series in Phytochemistry(1)
Área de conocimiento
Ciencia agraria(1)
Origen
scopus(2)
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
ArticleAbstract: Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive componentsPalabras claves:Batter behaviour, broccoli, By-product, cake/confectionary product, Gluten-free, Sensory quality, Technological propertiesAutores:Anders A., Cristina M. Rosell, Drabińska N., Fadda C., Jeliński T., Krupa-Kozak U., Ostaszyk A.Fuentes:scopusInulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
Book PartAbstract: The increasing demand on a high-quality gluten-free (GF) products and an increasing prevalence of GFPalabras claves:Fructooligosaccharides, Gluten-free diet, Gluten-free products, inulin, Inulin-type fructans, prebioticAutores:Cristina M. Rosell, Drabińska N., Krupa-Kozak U.Fuentes:scopus