Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
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DOI: 10.1016/j.heliyon.2020.e05346
Abstract: Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional… read more here.
Keywords: cooking methods; cashew apple; apple fibre; apple ... See more keywords