Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for food enrichment. The proximate composition and total (...
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| その他の著者: | , , , , |
| フォーマット: | article |
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2012
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| オンライン･アクセス: | http://dx.doi.org/10.1016/j.foodres.2012.08.005 http://dspace.utpl.edu.ec/handle/123456789/19254 |
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