Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Article

Abstract: The nutritive, physicochemical and technological characteristics of several intermediate food produc

Palabras claves:

Blanching, Co-products, Date palm, Intermediate food products, Technological properties

Autores:

Ben-Abda J., Cherif S., José Vilella-Esplá, Kuri V., Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.

Fuentes:

scopus