Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties
Crossref DOI link: https://doi.org/10.1007/s00217-016-2637-9
Published Online: 2016-02-16
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Göksel Saraç, Meryem
Dogan, Mahmut
Funding for this research was provided by:
Erciyes University Scientific Research Unit (FBY-09-1091)
Text and Data Mining valid from 2016-02-16