Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads
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DOI: 10.3390/foods12061315
Abstract: Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and… read more here.
Keywords: properties sweet; pomace; fiber; currant pomace ... See more keywords