Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics.

Food Sci Nutr · 2026 · PMC13379773 · PMID 42472235

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In contrast, the a * (redness–greenness) values showed an increasing trend after the drying processes, suggesting a shift toward more reddish tones in the dried apple peel powders (Henríquez et al. 2013 ).

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