Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)237-245
JournalInternational Journal of Food Science and Technology
Volume53
Publication statusPublished - 2018
Peer-reviewedYes

External IDs

Scopus 85031122267
ORCID /0000-0002-1281-5966/work/142248823
ORCID /0000-0002-1914-8473/work/142249449

Keywords

Keywords

  • Baking, berries, biscuits, rheology, dough, sensory evaluation