Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LP<sub>E</sub>) was analyzed for total phenolic content before addition, and then a known concentration of 50 m...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
MDPI AG
2021-10-01
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| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/10/10/2460 |