Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

por Kahlaoui, Maher, Bertolino, Marta, Barbosa-Pereira, Letricia, Ben Haj Kbaier, Hayet, Bouzouita, Nabiha, Zeppa, Giuseppe
Publicado 2022

Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.)

por Kahlaoui, Maher, Borotto Dalla Vecchia, Stefania, Giovine, Francesco, Ben Haj Kbaier, Hayet, Bouzouita, Nabiha, Barbosa Pereira, Letricia, Zeppa, Giuseppe
Publicado 2019