The wastes of coffee bean processing for utilization in food: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05032-5.pdf
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3. Ateş G, Elmacı Y (2018) Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes. LWT-Food Sci Technol 90:519–525
4. Ateş G, Elmacı Y (2019) Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution. J Food Meas Charact 13(1):755–763
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