Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (<i>Amaranthus viridis</i> L.) Powders.

Amin, Siti Faridah Mohd; Karim, Roselina; Yusof, Yus Aniza; Muhammad, Kharidah

Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders.

Amin, Siti Faridah Mohd; Karim, Roselina; Yusof, Yus Aniza; Muhammad, Kharidah.

Afiliación

Amin SFM; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia.
Karim R; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
Yusof YA; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
Muhammad K; Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.

Int J Food Sci ; 2021: 1819104, 2021.

Article en En | MEDLINE | ID: mdl-34722754

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Int J Food Sci Año: 2021 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Int J Food Sci Año: 2021 Tipo del documento: Article