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pro vyhledávání: '"Ozlem Ozarda"'
Autor:
Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a
Externí odkaz:
https://doaj.org/article/08883ae5925b4ef7b22ca9102dca464f
Publikováno v:
ETP International Journal of Food Engineering. :22-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87e4a319e4263c4f06cd2f9a484234dd
https://doi.org/10.18178/ijfe.5.1.22-27
https://doi.org/10.18178/ijfe.5.1.22-27