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Effects of processing on onion skin powder added extrudates
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of th...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374643/ https://ncbi.nlm.nih.gov/pubmed/32728290 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04376-8 |
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