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Storage stability and quality assessment of processed cereal brans
Quality improvement of cereal brans, a health promoting ingredient for functional foods is the emerging research concept due to their low shelf stability and presence of non-nutrient components. A study was conducted to evaluate the storage quality of processed milling industry byproducts so that th...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2011
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3931888/ https://ncbi.nlm.nih.gov/pubmed/24587536 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0537-3 |
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