Orange by-products quality as affected by drying processes: the case study of peel flour as adding value ingredient to non-gluten bakery.

  • Vichearavann Phuon (Student)
  • Ramos, I. N. (Co-supervisor)
  • Cristina Silva (Supervisor)

Activity: Supervision

Description

under the program Erasmus Mundus Joint Master Degree
Period1 Jan 2018
Degree of RecognitionMaster

Keywords

  • Orange
  • by-products
  • quality
  • drying
  • non-gluten