Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient
作者： Nely Vergara-Valencia , Eliana Granados-Pérez , Edith Agama-Acevedo , Juscelino Tovar , Jenny Ruales
DOI: 10.1016/J.LWT.2006.02.028
关键词: Carbohydrate 、 Glycemic 、 Food science 、 Polyphenol 、 Chemistry 、 Antioxidant 、 Anacardiaceae 、 Starch 、 Ingredient 、 Glycemic index
摘要: … , similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF … Accordingly, MDF the use of fibre may be appropriate in products where emulsifying …
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