Mathematical modeling and quality properties of a dehydrated native Chilean berry
Author:
Affiliation:
1. Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12499/fullpdf
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3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008
4. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009
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