| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8891096 | LWT - Food Science and Technology | 2018 | 24 Pages |
Abstract
As a by-product, apricot kernels offer an exciting potential as a food ingredient permitting to enrich bread and enlarge the food base for consumers. The use of AKF above 12% is not recommended.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Nahla Dhen, Ines Ben Rejeb, Hager Boukhris, Chokri Damergi, Mohamed Gargouri,