Selected physico-chemical, nutritional, antioxidant and sensory properties of wheat bread supplemented with apple pomace powder as a by-product from juice production

HIGHLIGHTS

• who: Veronika Valkovu00e1 and colleagues from the AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku, University of Rzeszow, Zelwerowicza Str, Rzeszow, Poland have published the paper: Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production, in the Journal: Plants 2022, 11, 1256. of /2022/
• what: The aim of this study was to evaluate the impact of different concentrations (0%, 1%, 2%, 5%, and 10%) of APP obtained from the experimental plots on the qualitative characteristics of wheat bread. Specifically . . .
  

   

  

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