UTILIZATION OF APPLE POMACE COEXTRUDED WITH CORN GRITS IN SPONGE CAKE CREATION
DOI:
UDK:
664.681:664.784.8:634.10
JOURNAL No:
Volume 45, Issue2
PAGES
149-158
KEYWORDS
fruit by-product, wheat, substitution, dough properties, texture, fibre
Aleksandra M. Torbica* 1 , Jelena M. Tomić1 , Danica M. Savanović2 , Biljana S. Pajin3 , Jovana S. Petrović3 , Ivana S. Lončarević3 , Aleksandar Z. Fišteš3 , Karolina A. Mocko Blažek1
1 University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia
2 University of Banja Luka, Faculty of Technology, 78000 Banja Luka, Bulevar vojvode Stepe Stepanovića 73, Bosnia and Herzegovina
3 University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia
2 University of Banja Luka, Faculty of Technology, 78000 Banja Luka, Bulevar vojvode Stepe Stepanovića 73, Bosnia and Herzegovina
3 University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia