The dehydration, shelf-life and potential uses of citrus pulps
- 1 January 1983
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 2 (1) , 19-34
- https://doi.org/10.1016/0260-8774(83)90004-3
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- DIETARY FIBER SOURCES FOR BAKED PRODUCTS: BRAN IN SUGAR—SNAP COOKIESJournal of Food Science, 1978
- Browning determination in citrus productsJournal of Agricultural and Food Chemistry, 1977
- A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene‐Fortified Orange JuiceJournal of Food Science, 1962