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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:scopusHigh-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives
ArticleAbstract: Due to its structural and organoleptic functions, sucrose is one of the primary ingbkp_redients of mPalabras claves:CAKE, celiac disease, Clean label, Dietary Fibre, obesity, Sensory quality, Sucrose replacement, Texture profileAutores:Cristina M. Rosell, Drabińska N., Jeliński T., Krupa-Kozak U., Piłat B., Starowicz M., Szmatowicz B.Fuentes:scopus