Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)690-697
Number of pages8
JournalFoods
Volume4
Publication statusPublished - 2015
Peer-reviewedYes

External IDs

Scopus 84969703615
researchoutputwizard legacy.publication#68104
ORCID /0000-0002-1281-5966/work/142248818

Keywords

Keywords

  • pomace, baking, extrusion, berry processing, cereal foods, Beerenfasern