Artichoke By-Products: Promising Ingredients for Breadstick Fortification
Author:
Publisher
Elsevier BV
Reference39 articles.
1. Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project;T Amoriello;Sustainability (Switzerland),2022
2. Food Waste Causes in Fruit and Vegetables Supply Chains;G Bartezzaghi;Transportation Research Procedia,2022
3. Predicted shelf-life, thermodynamic study and antioxidant capacity of breadsticks fortified with grape pomace powders;F Bianchi;Foods,2021
4. Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread;M Boubaker;Mediterranean Journal of Chemistry,2016
5. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient;M Boubaker;Food Science and Technology International,2016
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