Flour made from fruit by‐products: Characteristics, processing conditions, and applications
Author:
Affiliation:
1. Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
2. Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15398
Reference122 articles.
1. Abud A. K. S. &Narain N.(2018)Characterization and alternatives to use acerola residue. III International Symposium on Medicinal and Nutraceutical Plants and III Conference of National Institute of Science and Technology for Tropical Fruits.https://doi.org/10.17660/ActaHortic.2018.1198.24
2. Antinutrient contents of watermelon seeds
3. Composition of by-products from cooked fruit processing and potential use in food products
4. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
5. Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation
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