Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide ra...
Main Authors: | Cinzia Caggia, Rosa Palmeri, Nunziatina Russo, Rosario Timpone, Cinzia L. Randazzo, Aldo Todaro, Salvatore Barbagallo |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2020-04-01
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Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2020.00046/full |
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