Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates
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Title
Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 8, Pages 1811-1819
Publisher
Wiley
Online
2016-06-23
DOI
10.1111/ijfs.13152
References
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