Incorporation of tomato peel (Solanum lycopersicum L.) into scones: effects on nutritional composition, fatty acids, and sensory traits

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Bibliographic Details
Main Author:	Vilma Quitral
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2025
Subjects:	Agrociencias Waste Bakery Sensory Specific volume
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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