Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes
Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bio actives or used as an alternative healthy food source. In this context, by-products from olive and date production. This study aimed to evaluate the nutritional and sensory properti...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-12-01
|
| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_394302_15d448ASZY2n6yPMzcgeogxKHdTUZGUHo3.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|