Cargando...
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...
Gardado en:
| Publicado en: | Heliyon |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2020
|
| Assuntos: | |
| Acceso en liña: | 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: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|