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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...
Guardat en:
| Publicat a: | Heliyon |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020
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| Matèries: | |
| Accés en línia: | 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 |
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