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Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of a...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606129/ https://www.ncbi.nlm.nih.gov/pubmed/37893628 http://dx.doi.org/10.3390/foods12203735 |