Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investiga...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Use-of-Cashew-Apple-Pomace-Powder-in-Pasta-Making-Effects-of-Powder-Ratio-on-the,159360,0,2.html |
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