Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Online veröffentlicht: 08. Juni 2016

Seitenbereich: 54 - 57

DOI: https://doi.org/10.1515/acs-2016-0009

Schlüsselwörter

pumpkin, dietary fibre, crackers, chemical composition, functional properties

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.