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Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LP(E)) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg(−1) was used for...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536132/ https://www.ncbi.nlm.nih.gov/pubmed/34681509 http://dx.doi.org/10.3390/foods10102460 |