Evaluation of antioxidant and functional properties of orange pomace-based food
Food processing wastes are promising sources of valuable compounds such as antioxidants, which may be used because of their favourable technological, nutritional and functional properties. Orange pomace (P), soybean meal (S) and wheat bran (W) were subjected to a three-component mixture design; the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/417075 |