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Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

Crossref DOI link: https://doi.org/10.1007/s13197-018-03554-z

Published Online: 2019-01-11

Published Print: 2019-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kırbaş, Zahide

Kumcuoglu, Seher

Tavman, Sebnem
Funding

Funding for this research was provided by:

TUBITAK (213 O 205)

TUBITAK (BIDEB-2210)

Ege University Scientific Research Commission (2014 BIL 013)

Ege University Scientific Research Commission (13-MUH-076)
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Article History

Revised: 10 December 2018

Accepted: 18 December 2018

First Online: 11 January 2019