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Fruit and Vegetable By-Products to Fortify Spreadable Cheese

In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results rev...

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Detalles Bibliográficos
Autores principales:	Lucera, Annalisa, Costa, Cristina, Marinelli, Valeria, Saccotelli, Maria Antonietta, Del Nobile, Matteo Alessandro, Conte, Amalia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5981247/ https://www.ncbi.nlm.nih.gov/pubmed/29693632 http://dx.doi.org/10.3390/antiox7050061

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