Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
- Publikationsart
- Wissenschaftliche Artikel
- Titel
- Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
- Medien
- Egyptian Journal of Food Science
- Heft
- 1
- Band
- 48
- Autoren
- Khaled Selim, Iryna Smetanska
- 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), 27-40. DOI: 10.21608/ejfs.2020.22871.1038