Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product

Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this st...

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Hlavní autoři:	Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-05-01
Edice:	Molecules
Témata:	walnut oilcake by-product utilization macarons quality characteristics volatile profile sensory evaluation
On-line přístup:	https://www.mdpi.com/1420-3049/25/9/2214
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!