Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder
Author:
Affiliation:
1. Department of Food Science and Technology; Tajen University; Pingtung Taiwan
2. Department of Food and Nutrition; Providence University; Taichung Taiwan
Funder
Ministry of Science and Technology, Taiwan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10097/fullpdf
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