Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins-Reference-Cited by-同舟云学术

Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins

Published:2020-02 Issue: Volume:119 Page:108877
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Severini Carla^ORCID,Caporizzi Rossella^ORCID,Fiore Anna Giuseppina,Ricci Ilde,Onur Oral Mehmet,Derossi Antonio^ORCID

Funder

ESSSE caffè S.p.A

Publisher

Elsevier BV

Subject

Food Science

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