Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children
En esta investigación se desarrolló una dispersión funcional de harina de algarrobo y se estudiaron sus propiedades texturales, sensoriales, color y algunos atributos nutricionales. Se prepararon muestras con los ingredientes principales (harina de algarrobo y aceite de palma hidrogenado) para su op...
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| Diğer Yazarlar: | , , |
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| Materyal Türü: | Kitap |
| Dil: | İngilizce |
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| Online Erişim: | Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children |
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