Antioxidant potential and quality characteristics of grape peel-enriched rice-based extruded flour as potential novel food.
Antioxidant potential and quality characteristics of grape peel-enriched rice-based extruded flour as potential novel food.
Author(s): REIS, I. P.; ASCHERI, J. L. R.
Publication year: 2020
Types of publication: Book sections
Unit: Embrapa Food Technology
Keywords: Absorção, Casca de uva, Expansão, Extrusão, Farinha de arroz, Solubilidade, Subprodutos
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.