Determination of the centesimal composition and characterization of flours from fruit seeds.

Abstract

Fruit seeds, common byproducts of the food industry, are generally discarded despite their potential use as a source of nutrients in the human diet. The dietetic use of the flour made from fruit seeds depends on their centesimal composition and other characteristics. In this work the centesimal compositions were determined of six fruits seeds. The flours… (More)
DOI: 10.1016/j.foodchem.2013.11.036

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