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Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)
Particle size is an important quality parameter of pharmaceutical and processed food products. The present study aimed at evaluating the effect of powder fractionation on the functional, physicochemical properties and antioxidant activity of cladode powder with particle size ranging from < 45 to...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7026359/ https://ncbi.nlm.nih.gov/pubmed/32123415 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04127-4 |
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