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Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace.

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Bibliographic Details
Title:	Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace.
Authors:	Gasiūnaitė, Ugnė¹, Jagelavičiūtė, Jolita¹, Bašinskienė, Loreta¹, Čižeikienė, Dalia¹, dalia.cizeikiene@ktu.lt
Source:	Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5552, 24p
Database:	Applied Science & Technology Source
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Description
ISSN:	20763417
DOI:	10.3390/app16115552