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Evaluation of Tahiti lemon shell flour (Citrus latifolia Tanaka) as a fat mimetic
The citrus juice industry produces a significant amount of peel residues; it can represent between 18 and 30% of the total weight of the fruit. In recent years, there has been an increase in its use as a source of fiber. The objective of this study was to evaluate the Tahiti lemon peel flour (Citrus...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7847908/ https://ncbi.nlm.nih.gov/pubmed/33568866 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04588-y |
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