Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production

RESEARCH BACKGROUND: By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommende...

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Detalles Bibliográficos
Autores principales: Nguyen, Ngoc Doan Trang, Phan, Thi Thuy Huong, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Vo, Dinh Le Tam, Man Le, Van Viet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590263/
https://www.ncbi.nlm.nih.gov/pubmed/36320349
http://dx.doi.org/10.17113/ftb.60.03.22.7474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590263/
https://www.ncbi.nlm.nih.gov/pubmed/36320349
http://dx.doi.org/10.17113/ftb.60.03.22.7474

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