Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
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Title
Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 6, Pages 1369-1377
Publisher
Wiley
Online
2016-03-24
DOI
10.1111/ijfs.13104
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