Formulation and characterization of functional foods based on fruit and vegetable residue flour
出版年份 2013 全文链接
标题
Formulation and characterization of functional foods based on fruit and vegetable residue flour
作者
关键词
Biscuits, By-products, Cereal bars, Food development, Integral exploitation, Proximate composition
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 2, Pages 822-830
出版商
Springer Nature
发表日期
2013-06-19
DOI
10.1007/s13197-013-1061-4
参考文献
相关参考文献
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