The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace
Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermal...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2014-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401039S.pdf |