Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
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DOI: 10.1007/s11694-018-9999-6
Abstract: The industrial process of freezing chestnuts generates 55–60% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10,… read more here.
Keywords: chestnut; flour; production; frozen chestnut ... See more keywords