Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients
نویسندگان
چکیده
HIGHLIGHTS The use of grape molasses and other additives reduced the cake brightness. Enriched samples had higher ash crude protein content than control samples. All increased total phenolic antioxidant activity (p<0.05) Pomegranate seed flaxseed improved Ca, P K contents cakes.
منابع مشابه
Quality of gluten-free supplemented cakes and biscuits.
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ژورنال
عنوان ژورنال: Brazilian Archives of Biology and Technology
سال: 2021
ISSN: ['1678-4324', '1516-8913']
DOI: https://doi.org/10.1590/1678-4324-2021200027