Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

  1. Rocha-Parra, A.F.
  2. Belorio, M.
  3. Ribotta, P.D.
  4. Ferrero, C.
  5. Gómez, M.
Zeitschrift:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Datum der Publikation: 2019

Ausgabe: 54

Nummer: 4

Seiten: 1265-1275

Art: Artikel

DOI: 10.1111/IJFS.14078 GOOGLE SCHOLAR lock_openUVADOC editor