Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation-Reference-Cited by-同舟云学术

Nutritional, techno‐functional, structural, and rheological properties of potato peel powder: A valuable biowaste being potential source of dietary fiber and antioxidants in cookie formulation

Published:2022-08-25 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kaur Maninder¹^ORCID,Gautam Anjali¹,Kaur Harpreet¹

Affiliation:

1. Department of Food Science and Technology Guru Nanak Dev University Amritsar India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17033

Reference53 articles.

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4. Chemical composition of Musa sapientum (banana) peels;Anhwange B. A.;Electronical Journal of Environmental, Agricultural and Food Chemistry,2009

5. Nutritional and pharmacological potential of potato peels: A valuable multi‐functional waste of food industry;Ansari Z.;Plant Archives,2020

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