Quality and textural analysis of noodles enriched with apple pomace
Author:
Affiliation:
1. Wheat Marketing Center Inc Portland OR USA
2. Food Innovation Center Oregon State University Portland OR USA
Funder
Oregon Business Development Department
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14579
Reference31 articles.
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3. Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking
4. Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review
5. Closing the loop on food waste;Buss D.;Food Technology,2019
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