Evaluación de las propiedades funcionales y la capacidad antioxidante de harina de remolacha (Beta vulgaris)
The influence of drying temperatures (40, 70 and 100 ° C) and of different ethanol / water extraction mixtures on the beet quality parameters (Beta vulgaris) was studied. The ratio of rehydration (RR), water retention capacity (CRA) and non-enzymatic browning index (IPNE) was evaluated. The antioxid...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Facultad de Ciencias Aplicadas a la Industria
2021
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5297 |
