Performance of potato peels in muffins and cookies
- Author
- ARORA, A; CAMIRE, M. E
Univ. Maine, dep. food sci., Orono ME 04469-5736, United States - Source
Food research international. 1994, Vol 27, Num 1, pp 15-22 ; ref : 18 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxygène Capacité fonctionnelle Epluchage Extrusion Gâteau Pomme de terre Produit cuisson Sous produit
- Keyword (en)
- Antioxygen Functional capacity Peeling Extrusion Cake Potato Bakery product By product
- Keyword (es)
- Antioxígeno Capacidad funcional Monda Extrusión Pastel Patata Producto panadería Subproducto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4001283
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0963-9969(94)90173-2 
https://dx.doi.org/10.1016/0963-9969(94)90173-2
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