Application of by-products in the development of foodstuffs for particular nutritional uses
The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace – apple, buckwheat and grape (varieties Alibernet and Cabernet). Obtained dried pomace was applied into the baking product...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2016-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/773956_Vyu_itie_ved_aj_ch_v_robn_ch_zvy_kov_pri_v_voji_potrav_n_na_osobitn_v_ivov_ely_sk.pdf |