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

Publikationsart: Zeitschriftenbeiträge
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
Artikelnummer: 3
Autoren: Khaled Selim, Prof. Dr. Iryna Smetanska
Herausgeber: National Information and Documentation Centre (NIDOC)
Seiten: 27-40
Veröffentlichungsdatum: 10.08.2020
Zitation: Selim, K.; Smetanska, I. (2020): Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread. Egyptian Journal of Food Science 48, 3 (1), S. 27-40. DOI: 10.21608/ejfs.2020.22871.1038