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Effect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusImpact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
ArticleAbstract: The aim of the study was to investigate the impact of incorporation of different legumes (chickpea,Palabras claves:CAKE, Gluten-free, Legume, nutrition, Quality, Starch hydrolysisAutores:Cristina M. Rosell, Gómez M., Gularte M.A.Fuentes:scopus