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Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties
Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study was to analyse the influence of hot air and freeze-drying, as well as the particle...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2017
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583120/ https://ncbi.nlm.nih.gov/pubmed/28928530 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2728-z |
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