Wird geladen...
Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies
The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which...
Gespeichert in:
| Veröffentlicht in: | Heliyon |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2020
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6970156/ https://ncbi.nlm.nih.gov/pubmed/31989047 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e03042 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|