Characterization and in vitro digestibility of by-products from Brazilian food industry: cassava bagasse, orange bagasse and passion fruit peel

In conclusion, the tested by-products are good sources of diverse types of fibres and have a great potential to be incorporated into different food products, decreasing food waste and contributing to a sustainable food system.Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research