EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2023-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://press.utm.md/index.php/jes/article/view/2023-30-1-16/16-pdf |