Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process-Reference-Cited by-同舟云学术

Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process

Published:2016-11-28 Issue:4 Volume:54 Page:954-963
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rathod Rahul P.,Annapure Uday S.

Funder

UGC SAP

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2383-9.pdf

Reference31 articles.

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