Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value

Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Countr...

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Библиографические подробности

Главные авторы:	Leire Cantero, Jesús Salmerón, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simón, Olaia Martínez
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-06-01
Серии:	Applied Sciences
Предметы:	apple pomace powder sustainability upcycling gluten-free bread quality nutritional value
Online-ссылка:	https://www.mdpi.com/2076-3417/12/12/5934
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