A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques

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Publicado en:	Journal of Food Science and Technology vol. 62, no. 1 (Jan 2025), p. 122
Publicado:	Springer Nature B.V.
Materias:	Functional foods & nutraceuticals Flavonoids Phenols Potatoes Food processing industry Drying ovens Food processing Biological activity Drying Food industry Qualitative analysis Food sources Vegetables Powder Bioactive compounds Flow characteristics Vacuum Processing industry Compressive properties Phenolic compounds Acids Food Thermogravimetric analysis Antioxidants Scanning electron microscopy Proteins Fourier transforms Polyphenols Environmental
Acceso en línea:	Citation/Abstract Full Text - PDF
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