Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
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Title
Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
Authors
Keywords
By-products, Muffins, Phenolic compounds, Tocochromanols, Stability, Microstructure
Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 71, Issue 2, Pages 165-173
Publisher
Springer Nature
Online
2016-04-01
DOI
10.1007/s11130-016-0539-4
References
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