Effect of different fibers on batter and gluten-free layer cake properties

Article

Abstract: The effect of different fibers, added individually or in combination, to improve the functional prop

Palabras claves:

Cakes, fibers, Gluten free, Rice flour, starch

Autores:

Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.

Fuentes:

scopus