Use of Olive Oil Industrial By-Product for Pasta Enrichment
Author:
Publisher
MDPI AG
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
Link
http://www.mdpi.com/2076-3921/7/4/59/pdf
Reference36 articles.
1. Transformation of vegetable waste into value added products:
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3. Verbascoside, Isoverbascoside, and Their Derivatives Recovered from Olive Mill Wastewater as Possible Food Antioxidants
4. Lipids and phenols in table olives
5. The use of fruit powders in extruded snacks suitable for Children's diets
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