Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2024-05-01
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| Schriftenreihe: | Polish Journal of Food and Nutrition Sciences |
| Schlagworte: | |
| Online-Zugang: | http://journal.pan.olsztyn.pl/Effect-of-the-Addition-of-Apple-Pomace-and-Erythritol-on-the-Antioxidant-Capacity,187941,0,2.html |
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