Blueberry pomace as a source of antioxidant fibre in cookies : Consumer's expectations and critical attributes for developing a new product
Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 8 vom: 13. Dez., Seite 642-648 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2019
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Blueberry by-product consumer acceptance fibre-enriched cookie focus group label expectation Antioxidants Dietary Fiber |
| Accès en ligne |
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