Open AccessStudies on effect of orange (Citrus sinensis) pomace powder on physical, chemical and nutritional quality attributes of cake
Author(s) -
M. A. Zaker,
Sawate Ar,
S. K. Sadawarte,
B. M. Patil,
Kshirsagar Rb
Publication year - 2016
Publication title -
international journal of processing and post harvesting technology
Language(s) - English
Resource type - Journals
eISSN - 2231-6426
pISSN - 0976-5638
DOI - 10.15740/has/ijppht/7.2/204-209
Subject(s) - pomace , orange (colour) , citrus × sinensis , food science , chemistry