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Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies
Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
De Gruyter
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7747520/ https://www.ncbi.nlm.nih.gov/pubmed/33817261 http://dx.doi.org/10.1515/biol-2020-0093 |