Apple waste (APW) is the residual product after apple processing, including apple peel,
apple core, apple seed, and other components. A large quantity of APW produced is …

Recent years have seen an increase in research focusing on the amelioration of apple
pomace waste for use in the food and nutraceutical industries. Much of this work has …

Baking bread without gluten presents many challenges generally related with poor sensorial
and nutritional characteristics, and strategies to overcome this issue are needed. Despite …

Saat ini, kematian tertinggi di Indonesia disebabkan oleh penyakit tidak menular. Salah satu
penyakit tidak menular adalah diabetes melitus yang merupakan penyakit metabolik. Upaya …

The present study was carried out to develop quality characteristics of gluten-free cookies
prepared from oat and unripe banana flour blends. Oat flour (OF) got substituted with unripe …

The by-products of the apple processing industry are abundant in nutrients and bioactive
compounds that can improve the nutritional properties of food products and have the …

Cookies were prepared by blending wheat flour, buckwheat flour and sea buckthorn pulp in
various ratios ie 100: 0: 0, 90: 10: 0, 80: 10: 10, 70: 10: 20, 60: 10: 30 and 50: 10: 40 …

Untitled Page 1 Page 2 môc lôc ❑ NGUYỄN THỊ VÂN ANH, TRẦN VIẾT TÀI ĐỨC, NGUYỄN
THỊ HOÀNG VY, VÕ THỊ THU HẰNG, PHẠM XUÂN PHƯƠNG, NGUYỄN ĐỨC CHUNG …

As food waste, apple pomace contains significant amount of dietary fibre that makes it a
potential source of dietary fibre. In previous studies, partial substitution of wheat flour using …

The goal of the present study was to develop cookies with mixed wheat-bael powder. The
following ratios of bael powder to wheat flour were used: T1 (100: 0: WF: BP); T2 (95: 05 …