Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies
Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%,...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 7 vom: 01. Okt., Seite 574-582
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| 1. Verfasser: |
Nakov, Gjore
(VerfasserIn) |
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| Weitere Verfasser: |
Brandolini, Andrea,
Hidalgo, Alyssa,
Ivanova, Nastia,
Jukić, Marko,
Komlenić, Daliborka Koceva,
Lukinac, Jasmina |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Antioxidant capacity
apple peel powder
cookies
fibre
polyphenols
sensory quality
Powders |
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