articleFood ChemistryDec 25, 2006Closed access

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

MLM. L. SudhaVBV. BaskaranKLK. Leelavathi

Central Food Technological Research Institute

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Abstract

No abstract available for this paper.

Citation impact

645
total citations
FWCI
6.05
Percentile
100%
References
29
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Pomace
  • Food science
  • Chemistry
  • Polyphenol
  • Rheology
  • Wheat flour
  • Dietary fibre
  • Absorption of water
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