Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake
Author:
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
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1. Formulation and characterisation of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes;International Journal of Food Science & Technology;2023-09-22
2. Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review;CyTA - Journal of Food;2023-05-17
3. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity;Antioxidants;2023-03-03
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