Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2413-7.pdf
Reference37 articles.
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4. Bhol S, Lanka D, Bosco SJD (2015) Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse. J Food Sci Technol 53:1717–1721
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