Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
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1. Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion;Food Research International;2023-10
2. Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell;Polish Journal of Food and Nutrition Sciences;2023-08-31
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