A nutritional analysis on the by-product coffee husk and its potential utilization in food production
The aim with this study was is to give an overview on the chemical composition in the by-product coffee husk and examine its potential in food production. This was accomplished through a literature study. To give a current view on research on the subject, articles published prior to 1995 was exclude...
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| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2015
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| Online Access: | https://stud.epsilon.slu.se/8486/ |
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