Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
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DOI: 10.1111/jtxs.12374
Abstract: Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30%… read more here.
Keywords: cookie; rheology; pomace; raspberry blueberry ... See more keywords