Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties
Author:
Affiliation:
1. Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15705
Reference36 articles.
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4. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace
5. A holistic engineering approach for utilization of olive pomace
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