Utilization of different by-products to produce nutritionally rich gelled products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05750-y.pdf
Reference31 articles.
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3. Cadwallader KR (2016) Flavor challenges in functional beverages. In: Shahidi F, Cesarettin A (eds) Handbook of Functional Beverages and Human Health, 1st edn. CRC Press, Boca Raton, pp 28–30. https://doi.org/10.1201/b19490
4. Castro-Muñoz R, Fíla V, Durán-Páramo E (2019) A review of the primary by-product (Nejayote) of the nixtamalization during maize processing: potential reuses. Waste Biomass Valori 10:13–22. https://doi.org/10.1007/s12649-017-0029-4
5. Cömert ED, Gökmen V (2018) Evolution of food antioxidants as a core topic of food science for a century. Food Res Int 105:76–93. https://doi.org/10.1016/j.foodres.2017.10.056
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