Rohm, H.; Brennan, C.; Turner, C.; Guenther, E.; Campbell, G.; Hernando Hernando, MI.; Struck, S.... (2015). Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project. Foods. 4(4):690-697. doi:10.3390/foods4040690
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/64789
Title: | Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project | |
Author: | Rohm, Harald Brennan, Charles Turner, Charlotta Guenther, Edeltraud Campbell, Grant Struck, Susanne Kontogiorgos, Vassilis | |
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This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...[+]
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Copyrigths: | Reconocimiento (by) | |
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