Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects
The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product w...
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| Language: | English |
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Universidade de São Paulo
2018
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| Online Access: | http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/ |