Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Publication date: Available online 20 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research