Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of...

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Detalles Bibliográficos
Autores principales: Nakov, Gjore, Brandolini, Andrea, Estivi, Lorenzo, Bertuglia, Katia, Ivanova, Nastia, Jukić, Marko, Komlenić, Daliborka Koceva, Lukinac, Jasmina, Hidalgo, Alyssa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686889/
https://www.ncbi.nlm.nih.gov/pubmed/36358460
http://dx.doi.org/10.3390/antiox11112087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686889/
https://www.ncbi.nlm.nih.gov/pubmed/36358460
http://dx.doi.org/10.3390/antiox11112087

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