Open AccessPreparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality
Author(s) -
Khatereh Amini,
Anousheh Sharifan,
B Ghiassi Tarzi,
Reza Azizinezhad
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/8550086
Subject(s) - food science , chewiness , chemistry , gluten free , inulin , gluten , bacillus coagulans , lactobacillus paracasei , prebiotic , moisture , water activity , water content , lactobacillus , fermentation , geotechnical engineering , organic chemistry , engineering
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