Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.
about
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata.Bio-based synthesis of silver nanoparticles from orange waste: effects of distinct biomolecule coatings on size, morphology, and antimicrobial activity.
P2860
Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.
description
2011 nî lūn-bûn
@nan
2011 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի մարտին հրատարակված գիտական հոդված
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2011年の論文
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
@zh-sg
2011年學術文章
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name
Fiber concentrate from orange ...... as bakery product ingredient.
@ast
Fiber concentrate from orange ...... as bakery product ingredient.
@en
type
label
Fiber concentrate from orange ...... as bakery product ingredient.
@ast
Fiber concentrate from orange ...... as bakery product ingredient.
@en
prefLabel
Fiber concentrate from orange ...... as bakery product ingredient.
@ast
Fiber concentrate from orange ...... as bakery product ingredient.
@en
P2093
P2860
P356
P1476
Fiber concentrate from orange ...... as bakery product ingredient.
@en
P2093
Aurea Bernardino-Nicanor
Juscelino Tovar
Luis A Bello-Perez
Maria R Romero-Lopez
Perla Osorio-Diaz
P2860
P304
P356
10.3390/IJMS12042174
P407
P577
2011-03-29T00:00:00Z