Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Gespeichert in:

Autor*in:	Sudha, M.L. [verfasserIn] Baskaran, V. Leelavathi, K.

Format:	Artikel

Erschienen:	2007

Umfang:	7

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 104(2007), 2, Seite 686-692
Übergeordnetes Werk:	volume:104 ; year:2007 ; number:2 ; pages:686-692 ; extent:7

Katalog-ID:	OLC1768307156

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