ORIGINAL RESEARCH
Published on 09 Jan 2024
Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
doi 10.3389/fnut.2023.1260076
- 2,049 views
- 2 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Valorization and Application of Fruit and Vegetables Waste and By-Products
Valorization and Application of Fruit and Vegetables Waste and By-Products
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OPINION
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doi 10.3389/fnut.2023.1264477
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ORIGINAL RESEARCH
Published on 04 Oct 2023
Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions
doi 10.3389/fnut.2023.1258884
- 2,310 views
- 1 citation
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Frontiers in Nutrition
- Nutrition and Food Science Technology
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