Fruit and Vegetable By-Products to Fortify Spreadable Cheese
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DOI: 10.3390/antiox7050061
Abstract: In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory… read more here.
Keywords: vegetable products; grape pomace; spreadable cheese; fruit vegetable ... See more keywords