Fruit and Vegetable By-Products' Flours as Ingredients: A Review on Production Process, Health Benefits and Technological Functionalities

AuthID
 P-00V-M3G
3
Author(s)
Santos, D
·
Pintado, M
Tipo de Documento
Review
Year published
2022
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 154, Páginas: 112707 (11)
Indexing
Wos®
Scopus®
Crossref®47
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85117894811
Wos: WOS:000714774400002
Source Identifiers
ISSN: 0023-6438
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