Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)

Published 2012 View Full Article

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Title
Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 296-302
Publisher
Elsevier BV
Online
2012-10-31
DOI
10.1016/j.lwt.2012.10.005

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