Effects on the quality and health-enhancing properties of industrial onion waste powder on bread.

Prokopov, Tsvetko; Chonova, Valentina; Slavov, Anton; Dessev, Tzvetelin; Dimitrov, Nikolay; Petkova, Nadezhda

Prokopov, Tsvetko; Chonova, Valentina; Slavov, Anton; Dessev, Tzvetelin; Dimitrov, Nikolay; Petkova, Nadezhda.

Afiliación

Prokopov T; 1Department of Environmental Engineering, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.
Chonova V; 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.
Slavov A; 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.
Dessev T; 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.
Dimitrov N; 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.
Petkova N; 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.

J Food Sci Technol ; 55(12): 5091-5097, 2018 Dec.

Article en En | MEDLINE | ID: mdl-30483005

Palabras clave

Addition; Bread; Dietary fibers; Onion waste; Polyphenols; Quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: India

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