Olive pomace as spreadable pulp: A new product for human consumption
In this study, the surface response methodology was used to determine the best conditions for the debitter of olive pomaces obtained from the extraction of olive oils in order to make them more palatable and acceptable to a group of selected tasters. According to the established model, the maximum r...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-11-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.4.441/fulltext.html |