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Use of berry pomace to replace flour, fat or sugar in cakes

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

Contributors

Amparo Quiles - (Author)
Empar Llorca - (Author)
Carolin Schmidt - , Chair of Food Engineering (Author)
Anne-Marie Reissner - , Chair of Food Engineering (Author)
Susanne Struck - , Chair of Food Engineering (Author)
Harald Rohm - , Chair of Food Engineering (Author)
Isabel Hernando - (Author)

Details

Original language	English
Pages (from-to)	1579-1587
Journal	International Journal of Food Science and Technology
Volume	34
Publication status	Published - 2018
Peer-reviewed	Yes

External IDs

Scopus	85044348787
ORCID	/0000-0002-1281-5966/work/142248821

Keywords

Keywords

Aronia, black currant, fibre, pomace, sponge cake