Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
Author:
Affiliation:
1. Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
2. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1305946
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5. Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts
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