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Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability
Tomato processing industry generates huge waste like tomato skin, seed, and pulp which creates environmental issues. Since tomato pomace contains bioactive compounds and pigments, present study was conducted to investigate the effect of tomato pomace addition on physicochemical characteristics and s...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2018
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033793/ https://ncbi.nlm.nih.gov/pubmed/30042572 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3176-0 |
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