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Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes |
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| Authors: | Mahsa Majzoobi Zahra Vosooghi Poor Gholamreza Mesbahi Jalal Jamalian Asgar Farahnaky |
| Affiliation: | 1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;2. NSW Department of Primary Industry, Wagga Wagga Agricultural Institute, Wagga Wagga, Australia;3. School of Biomedical Sciences, ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, Australia |
| Abstract: | |
| Keywords: | allergy‐free cake carrot pomace powder gluten‐free cake hydrocolloids |