Laddar...
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavono...
Sparad:
| I publikationen: | Foods |
|---|---|
| Huvudupphovsmän: | , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
MDPI
2020
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7555379/ https://ncbi.nlm.nih.gov/pubmed/32867373 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091189 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|