Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products

  1. Talens, C.
  2. Rios, Y.
  3. Alvarez-Sabatel, S.
  4. Ibargüen, M.
  5. Rodríguez, R.
Zeitschrift:
Plant Foods for Human Nutrition

ISSN: 1573-9104,  0921-9668

Datum der Publikation: 2022

Ausgabe: 77

Nummer: 2

Seiten: 271-278

Art: Artikel

DOI: 10.1007/S11130-022-00972-5 GOOGLE SCHOLAR
Datenquelle: Scopus