Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
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DOI: 10.3390/foods11223565
Abstract: This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices.… read more here.
Keywords: apple pomace; pomace powder; powder; textural characteristics ... See more keywords