Study on the Production Technology of Olive High Fiber Bread
In order to improve the utilization of olive pomace, single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread. Firstly, the basic components of olive pomace were determined. Secondly, the effects of water addition (50%,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230608 |