Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review-Reference-Cited by-同舟云学术

Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review

Published:2019-12-02 Issue:1 Volume:45 Page:
ISSN:2316-7874
Container-title:Nutrire
language:en
Short-container-title:Nutrire

Author:

Salehi Fakhreddin^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Physiology,Biochemistry,Endocrinology, Diabetes and Metabolism,Food Science

Link

http://link.springer.com/content/pdf/10.1186/s41110-019-0103-8.pdf

Reference100 articles.

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3. Lai WT, Khong NMH, Lim SS, Hee YY, et al. Trends Food Sci Technol. 2017;59:148–60.

4. Caleja C, Barros L, Antonio AL, Oliveira MBPP, Ferreira ICFR. Food Chem. 2017;216:342–6.

5. Padma Ishwarya S, Prabhasankar P. Food Biosci. 2013;4:68–80.

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