The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread
Abstract The aim of the study was to assess the effect of adding convectively dried and freeze dried raspberry and chokeberry pomace on the color (CIELab color space), texture (TPA test) and sensory evaluation (5-point scale) of gluten-free bread. Only in the case of bread with 10% addition of conve...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-025-10077-z |
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