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Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values.
Tanska, Malgorzata; Roszkowska, Beata; Czaplicki, Sylwester; Borowska, Eulalia Julitta; Bojarska, Justyna; Dabrowska, Aneta.
Afiliação
  • Tanska M; Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726, Olsztyn, Poland.
  • Roszkowska B; Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726, Olsztyn, Poland.
  • Czaplicki S; Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726, Olsztyn, Poland. selek@go2.pl.
  • Borowska EJ; Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726, Olsztyn, Poland.
  • Bojarska J; Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726, Olsztyn, Poland.
  • Dabrowska A; Chair of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719, Olsztyn, Poland.
Plant Foods Hum Nutr ; 71(3): 307-13, 2016 Sep.
Article em En | MEDLINE | ID: mdl-27319014
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Farinha / Manipulação de Alimentos / Frutas / Valor Nutritivo Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Farinha / Manipulação de Alimentos / Frutas / Valor Nutritivo Idioma: En Ano de publicação: 2016 Tipo de documento: Article