Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

  1. Talens, C.
  2. Álvarez-Sabatel, S.
  3. Rios, Y.
  4. Rodríguez, R.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Ano de publicación: 2017

Volume: 44

Páxinas: 83-88

Tipo: Artigo

DOI: 10.1016/J.IFSET.2017.07.011 GOOGLE SCHOLAR
Fonte de datos: Scopus