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Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
(WAGENINGEN ACADEMIC PUBLISHERS, 2016)
In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 ...