المؤلفون: Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu, Sheng-Dun Lin

المصدر: Foods, Vol 13, Iss 17, p 2854 (2024)

مصطلحات موضوعية: cocoa bean shells, functional bread, physicochemical quality, antioxidant property, starch hydrolysis, predicted glycemic index, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2854; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a5676572b8ed44c9b8c214f70747a31b

المؤلفون: Pei-Ci Syu, Qi-Fang Zhang, Sheng-Dun Lin

المصدر: Foods, Vol 12, Iss 12, p 2306 (2023)

مصطلحات موضوعية: tamarillo, steamed bread, bioactive component, antioxidants, sensory evaluation, glycemic index, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/12/2306; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/5626c5fe0b954d398419e8ce3b861489