Characterisation of muffins with upcycled sunflower flour
This article belongs to the Special Issue By-Products: Characterisation and Use as Food.
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2021 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/258740 |
| Acesso em linha: | http://hdl.handle.net/10261/258740 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Muffins PCL assay By-product FRAP Valorisation Fibre content Sunflower flour Amino acid profile Antioxidant activity Mineral content |
| Resumo: | This article belongs to the Special Issue By-Products: Characterisation and Use as Food. |
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