Formulation and characterization of fruit leather based onAnnona muricataL. fruit andAvena sativaflour

Autor:	Gashaw Misganaw Ayalew, Shimelis Admassu Emire
Rok vydání:	2019
Předmět:	Horticulture Avena food.ingredient food biology Chemistry General Chemical Engineering General Chemistry biology.organism_classification Annona muricata Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14284
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::765b3bb0782bca8e0d26b4603aab686e https://doi.org/10.1111/jfpp.14284 Zobrazit plný text záznamu