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Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder
Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP ha...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5976606/ https://ncbi.nlm.nih.gov/pubmed/29892122 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3138-6 |
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