articleTop 10% cited
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
Food Chemistry · 2004 · Vol. 91(3) · pp. 395–401
Fernando Figuerola✉(Austral University of Chile)Marı́a Luz Hurtado(University of Chile)Ana Estévez(University of Chile)Ítalo Chiffelle(University of Chile)Fernando Asenjo(Austral University of Chile)
Food composition and propertiesPolysaccharides Composition and ApplicationsBotanical Research and ApplicationsPomaceFood scienceChemistryDietary fibreSwelling capacityWater retentionFiberDietary fiberWater contentTexture (cosmology)
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746
FWCI
5.60
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96%
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References
By-products of plant food processing as a source of functional compounds — recent developments
Trends in Food Science & Technology · 2001 · 1,298 citations
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