Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins
Aldizkaria:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Argitalpen urtea: 2017
Alea: 44
Orrialdeak: 83-88
Mota: Artikulua