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


Catană M., Catană L., Iorga E., Lazăr-A. M., Lazăr A.-G., Belc N., Vlăduţ V., 

International Symposium ISB-INMA-TEH’2018, Agricultural and Mechanical Engineering, Bucharest 01-03 November 2018, Print: ISSN 2344-4118, CD-ROM: ISSN 2344-4126, Online: ISSN 2537-3773, ISSN-L 2344-4118.