Work

Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment

Year: 2019

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2019.109867

Authors: Esra Ozyigit, İsmail Eren, Seher Kumcuoglu, Sebnem Tavman

Institutions: Ege University, Manisa Celal Bayar University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: Ege Üniversitesi, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Awards: G2867165015, Glutensiz Kek Formülasyonlarında Diyet Lifi Kullanımının Ġncelenmesi ve Hamur Reolojisinin LAOS Metodu ile Belirlenmesi

OpenAlex ID: W2996650515

FWCI: 2.233

Cites: 55

Cited by: 26

Related to: 10