Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption - Banach, Joanna Katarzyna; Majewska, Katarzyna; Piłat, Beata; Grzywińska-Rąpca, Małgorzata (Applied sciences, 2024)
Keywords: Baked goods; Bakeries; Bakers and bakeries; Bread; Carbohydrates; Carotenoids; Chromatography; Circular economy; Fatty acids; Fermentation; Flour; Food; Fruits; health-promoting properties; Laboratories; Lipids; Metabolites; process efficiency; Production processes; Raw materials; Refuse and refuse disposal; rye bread; sea buckthorn pomace; Sustainable consumption; Sustainable development; Waste management; Poland; United States