A carregar...
Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making
Several studies have indicated citrus peels (CP) contain specific methoxy flavones, e.g. nobiletin and tangeretin, which have been shown to prevent numerous diseases. However, research reports regarding their application as food additive in healthy baked products is scarce. In our study, both unferm...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252452/ https://ncbi.nlm.nih.gov/pubmed/25477647 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0938-6 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|