2021Academic literature31 citations4 claims extracted Open Access

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Johannes Delgado‐Ospina, Maria Martuscelli, Carlos David Grande‐Tovar +6

Foods

Food composition and properties

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be...

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2021Academic literature31 citationsDOI

Research Library

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

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