Figure 3. Appearance and crumb structure of gluten-free cake

From

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Wen Chieh Sung, Pei-Shan Chai

Journal of Food and Nutrition Research. 2017, 5(10), 717-728 doi:10.12691/jfnr-5-10-1