Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference34 articles.
1. H.F. Gemede et al., Nutritional quality and health benefits of okra (Abelmoschus esculentus): a review. J Food Process Technol 6(458), 2 (2015)
2. T.L. Dantas, F.C. Alonso Buriti, E.R. Florentino, Okra (Abelmoschus esculentus L.) as a potential functional food source of mucilage and bioactive compounds with technological applications and health benefits. Plants 10(8), 1683 (2021)
3. U. Farooq, R. Malviya, P.K. Sharma, Extraction and characterization of okra mucilage as pharmaceutical excipient. Acad. J. Plant Sci. 6(4), 168–172 (2013)
4. Y. Shahbazi, N. Shavisi, N. Karami, Development of edible bioactive coating based on mucilages for increasing the shelf life of strawberries. J. Food Meas. Charact. 15, 394–405 (2021)
5. J.K. Ahiakpa et al., Total flavonoid, phenolic contents and antioxidant scavenging activity in 25 accessions of okra (Abelmoschus spp L.). Afr. J. Food Sci. Technol. 4(5), 129–135 (2013)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献