Publication:
Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by-products from artichoke (Cynara scolymus, L.) industrial canning

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IntJFoodSc..5.pdf(238.8 KB)
Date
2015
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Authors
Frutos Fernández, M. J. ; Hernández Herrero, J. A. ; Pérez Llamas, Francisca ; Zamora Navarro, S.
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Publisher
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Fisiología
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info:eu-repo/semantics/article
Description
Abstract
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Antioxidant capacity , Artichoke , Dietary fibre , Inulin
Citation
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http://hdl.handle.net/10201/49394
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