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Fruit and Vegetable By-Products to Fortify Spreadable Cheese
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results rev...
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| Udgivet i: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5981247/ https://ncbi.nlm.nih.gov/pubmed/29693632 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox7050061 |
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