Potential of Selected Tropical Fruit Peels as Dietary Fiber in Functional Foods
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.535187
Reference47 articles.
1. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
2. Mango Peels as a New Tropical Fibre: Preparation and Characterization
3. Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels
4. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
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