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Formulation andcharacterization offunctional foodsbased on fruit andvegetable residueflour Mariana Simões Larraz FerreiraMónica SantosThaí­sa de Menezes Alves Moro2013 год

Formulation and characterization of functional foods based on fruit and vegetable residue flour
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2013
Авторы: Mariana Simões Larraz Ferreira, Mónica Santos, Thaí­sa de Menezes Alves Moro, Gabriela Jardim Basto, Roberta Melquiades Silva de Andrade, Édira Castello Branco de Andrade Gonçalves
Издательство: Springer Science+Business Media
Источник: Journal of Food Science and Technology
Ключевые слова: Food Waste Reduction and Sustainability, Agricultural and Food Sciences, Consumer Attitudes and Food Labeling
Другие ссылки: Journal of Food Science and Technology (HTML)
PubMed Central (HTML)
PubMed (HTML)