Direct Use of Apple Pomace in Bakery Products
- 1 May 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (3) , 618-620
- https://doi.org/10.1111/j.1365-2621.1989.tb04665.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During StorageJournal of Food Science, 1987
- Optimization of Apple Juice Production by Single Pass Metallic Membrane UltrafiltrationJournal of Food Science, 1987
- The economic feasibility of in-plant combustion of apple processing wastesAgricultural Wastes, 1986
- Production of Apple Juice by Single Pass Metallic Membrane UltrafiltrationJournal of Food Science, 1986
- Desalting and Freeze-Drying Techniques to Prepare Plant Derived Neutral Sugar Extracts for Quantitative HPLCJournal of Liquid Chromatography, 1986
- Edible Fibers From Apple PomaceJournal of Food Science, 1985
- Apple Pomace Energy and Solids RecoveryJournal of Food Science, 1984
- APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODSJournal of Food Science, 1979
- Low calorie bulking agentsC R C Critical Reviews in Food Science and Nutrition, 1979
- DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GELJournal of Food Science, 1977