Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage
Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical a...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | article |
| Idioma: | English |
| Publicado em: |
Elsevier
|
| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45389 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|