Nutritional, anti-nutritional and technological functionality of flour from Libidibia ferrea
نویسندگان
چکیده
منابع مشابه
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and high-quality cereals products that has gained a special position for the production of functional foods, due to its high nutritional value, reasonable prices, ease of production and maintenance, and quality stability...
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ژورنال
عنوان ژورنال: Revista Principia - Divulgação Científica e Tecnológica do IFPB
سال: 2021
ISSN: 2447-9187,1517-0306
DOI: 10.18265/1517-0306a2020v1n53p206-217