ListarArtículos de investigación por tema "by-product; co-product; dietary fibers; functional foods; meat products; cacao pod husk flour"
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Cacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality properties
(BarranquillaEspecialización Tecnológica en Calidad de la Producción de AlimentosSede Norte, 2021-05-30)The cocoa pod husk is considered a source of dietary fiber with a high content of watersoluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study ...