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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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| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2019
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| Sujets: | |
| Accès en ligne: | 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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