Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making
Jolita Jagelavičiūtė, Guste Staniulyte, Dalia Čižeikienė, Loreta Bašinskienė
Topics & Concepts
PomaceFood scienceChemistryHydrolysisPrebioticLactobacillus acidophilusEnzymatic hydrolysisProbioticBiochemistryBiologyGeneticsBacteriaFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology