Freeze-dried Products Based on Walnuts: Interaction Between Fat Fraction and Dietary Fiber
Walnuts are appreciated all around the world by consumers and food industries because of their different and positive properties including flavouring, texturizing and nutritional qualities. Walnut paste production and use are commonly associated to confectionery or traditional products but may find...
| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
AIDIC Servizi S.r.l.
2019-06-01
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| シリーズ: | Chemical Engineering Transactions |
| オンライン･アクセス: | https://www.cetjournal.it/index.php/cet/article/view/9711 |