|
[1]
|
Lactulose fortification in guava preserves: Effect on nutritional quality
Food and Health,
2023
DOI:10.3153/FH23009
|
|
|
|
|
[2]
|
Caracterización fisicoquímica, polifenoles totales y capacidad antioxidante en tres variedades de guayaba de la región de Santiago el Chique, Zacatecas
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos,
2023
DOI:10.29105/idcyta.v8i1.28
|
|
|
|
|
[3]
|
Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity
American Journal of Food Technology,
2021
DOI:10.3923/ajft.2021.18.30
|
|
|
|
|
[4]
|
Current Status of Guava (Psidium Guajava L) Production, Utilization, Processing and Preservation in Kenya: A Review
Current Agriculture Research Journal,
2019
DOI:10.12944/CARJ.7.3.07
|
|
|
|
|
[5]
|
Experimental optimization of chicory root (Cichorium intybus
L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology
Journal of Food Process Engineering,
2018
DOI:10.1111/jfpe.12830
|
|
|
|
|
[6]
|
Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology
Journal of Food Process Engineering,
2018
DOI:10.1111/jfpe.12830
|
|
|
|