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Page 1
Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.
Foods. 2022 Nov 12;11(22):3615. doi: 10.3390/foods11223615.
Foods. 2022.
PMID: 36429206
Free PMC article.
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.
Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P.
Perez-Pirotto C, et al.
Food Sci Technol Int. 2023 Aug 10:10820132231193474. doi: 10.1177/10820132231193474. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 37563910
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Towards halving food waste: A comparative study using orange juice by-product in dairy desserts.
Claudia PP, Isabel H, Sonia C, Ana C, Patricia A.
Claudia PP, et al.
Heliyon. 2023 Apr 11;9(4):e15403. doi: 10.1016/j.heliyon.2023.e15403. eCollection 2023 Apr.
Heliyon. 2023.
PMID: 37123887
Free PMC article.
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