Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread
Crossref DOI link: https://doi.org/10.1007/s13197-019-04015-x
Published Online: 2019-08-17
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Huang, Ya-Ling
Ma, Ya-Sheng
Funding for this research was provided by:
Ministry of Science and Technology, Taiwan (NSC-102-2313-B-022-001)
Text and Data Mining valid from 2019-08-17
Version of Record valid from 2019-08-17
Article History
Revised: 24 May 2019
Accepted: 7 August 2019
First Online: 17 August 2019