Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
- Title
- Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
- Media
- Egyptian Journal of Food Science
- Issue
- 1
- Volume
- 48
- Publisher
- National Information and Documentation Centre (NIDOC)
- Pages
- 27-40
- Publication date
- 10.08.2020
- Citation
- Selim, Khaled; Smetanska, Iryna (2020): Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread. Egyptian Journal of Food Science 48 (1), S. 27-40. DOI: 10.21608/ejfs.2020.22871.1038