Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
Medien: Egyptian Journal of Food Science
DOI: 10.21608/ejfs.2020.22871.1038
Heft: 1
Band: 48
Autoren: Khaled Selim, Prof. Dr. Iryna Smetanska
Herausgeber: National Information and Documentation Centre (NIDOC)
Seiten: 27-40
Veröffentlichungsdatum: 10.08.2020
Zitation: Selim, Khaled; Smetanska, Iryna (2020): Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread. Egyptian Journal of Food Science 48 (1), S. 27-40. DOI: 10.21608/ejfs.2020.22871.1038