Effect of apple pomace on nutrition, rheology of dough and cookies quality
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04355-z.pdf
Reference24 articles.
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3. Ajila CM, Prasada Rao UJS (2013) Mango peel dietary fibre: composition and associated bound phenolics. J Funct Foods 5(1):444–450. https://doi.org/10.1016/j.jff.2012.11.017
4. Boyer J, Liu RH (2004) Apple phytochemicals and their health benefits. Nutr J 3(1):5. https://doi.org/10.1186/1475-2891-3-5
5. Chandio AA, Yuansheng J, Magsi H (2016) Agricultural sub-sectors performance: an analysis of sector-wise share in agriculture GDP of Pakistan. Int J Econ Finance 8(2):156–162. https://doi.org/10.5539/ijef.v8n2p156
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