Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes
Nowadays, the increase in gluten-related diseases has raised the demand for gluten-free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten-free cakes were improved by incorporating four differ...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8897828 |
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