Comparative assessment of physicochemical, structural and functional properties of dietary fiber extracted from mango (Mangifera indica L.) and soursop (Annona muricata) peels

Article

Abstract: The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fibe

Palabras claves:

By-products, Fermentability, Green process, Physicochemical assessment, Tropical fruits, valorization

Autores:

Edy Zaldumbide, Elst K., Jenny Ruales, Jose Villacis, Raes K., Van Camp J., Villacís-Chiriboga J.

Fuentes:

google

scopus