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2018•International Symposium, ISB-INMA TEH' 2018, Agricultural and mechanical engineering, Bucharest, Romania, 1-3 November 2018Requires access

Fortifying biscuits with flour made from tomato waste in order to increase the nutritional value and the antioxidant potential.

Monica Catana, Luminița Catană, Enuța Iorga, Alexandra-Monica Lazar, A. G. Lazăr, Nastasia Belc, Nicolae-Valentin VLĂDUT

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Key concepts: Food science, Value (mathematics), Antioxidant, Mathematics, Biotechnology, Chemistry, Biology, Statistics

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Fortifying biscuits with flour made from tomato waste in order to increase the nutritional value and the antioxidant potential. — Research Paper | ScholarLens