Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

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Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 54, edition 4, pages 1121 - 1129,
ISSN: 0950-5423
ISSN:: 0950-5423
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.1111/ijfs.13972
Verified by:: No verification

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