Pompan: A bread production alternative using apple pomace
This work consists of developing a product that uses apple leftovers. The product selected was bread baked with a flour mixture of 5% (by mass) apple flour to wheat flour. Besides providing an easy-to-use solution for leftovers, this mixture also provides a higher fiber content to the food. After t...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade do Porto
2024-04-01
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| Col·lecció: | U.Porto Journal of Engineering |
| Matèries: | |
| Accés en línia: | https://journalengineering.fe.up.pt/index.php/upjeng/article/view/2611 |
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