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

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Vilma Quitral
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad Nacional de Colombia 2025
Materias:	Agrociencias Waste Bakery Sensory Specific volume
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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