Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By‐Products
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Quality"
DOI: 10.1155/2024/3517439
Abstract: Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (Amygdalus communis L.) oil cake (AOC), which is a by‐product of oil extraction, is rich… read more here.
Keywords: screw speed; activity tpc; antioxidant activity; activity thermal ... See more keywords