Cargando…
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory charac...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7644892/ https://www.ncbi.nlm.nih.gov/pubmed/33195835 http://dx.doi.org/10.1016/j.heliyon.2020.e05346 |