Melon peel flour: utilization as a functional ingredient in bakery products
Author:
Affiliation:
1. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
2. REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
Abstract
Funder
Fundação para a Ciência e a Tecnologia
European Regional Development Fund
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05268K
Reference56 articles.
1. Fruits By-Products – A Source of Valuable Active Principles. A Short Review
2. Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?
3. Melon By-Products: Biopotential in Human Health and Food Processing
4. United Nations , Transforming our world: the 2030 Agenda for Sustainable Developmen t , 2015
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