Technological Properties and Composition of Enzymatically Modified Cranberry Pomace
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme<sup>®</sup> L, Pectinex<sup>®</sup> Ultra Tropical, Pectinex<sup>®</sup> Yieldmash Plus,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/15/2321 |