Author:
Tamer Canan Ece,Çopur Ömer Utku
Reference161 articles.
1. Afifi MM, Abd El-Ghany TM, Mohamed AA, Taher MT, Khaled EG (2011) Biorefinery of industrial potato wastes to ethanol by solid state fermentation. Res J Agric Biol Sci 7(1): 126–134
2. Aguedo M, Kohnen S, Rabetafika N, Bossche SV, Sterckx J, Blecker C, Beauve C, Paquot M (2012) Composition of by-products from cooked fruit processing and potential use in food products. J Food Compos Anal 27:61–69
3. Ainsworth P, Ibanoglu S, Plunkett A, Ibanoglu E, Stojceska V (2007) Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. J Food Eng 81:702–709
4. Aleson-Carbonell L, Fernandez-Lopez J, Perez-Alvarez JA, Kuri V (2005) Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture. Food Sci Technol Int 11(2):89–97
5. Aliakbarian B, Casazza AA, Perego P (2011) Valorization of olive oil solid waste using high pressure-high temperature reactor. Food Chem 128:704–710
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献