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Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits
Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is nee...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573167/ https://ncbi.nlm.nih.gov/pubmed/26396424 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1709-3 |
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