Effect of apple pomace on nutrition, rheology of dough and cookies quality.

Usman, Muhammad; Ahmed, Shabbir; Mehmood, Arshad; Bilal, Muhammad; Patil, Prasanna Jagannath; Akram, Kashif; Farooq, Umar.

Afiliação

Usman M; Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048 China.
Ahmed S; Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan.
Mehmood A; Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048 China.
Bilal M; School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013 Jiangsu China.
Patil PJ; Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048 China.
Akram K; Department of Food Science and Technology, Cholistan University of Veterinary and Animal Sciences, Punjab, Pakistan.
Farooq U; Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan.

J Food Sci Technol ; 57(9): 3244-3251, 2020 Sep.

Article em En | MEDLINE | ID: mdl-32728272