Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, therma...
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フォーマット: | 図書 |
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MDPI AG,
2023-06-01T00:00:00Z.
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請求記号: |
A1234.567 |
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所蔵 1 | 利用可 |