Work

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Year: 2009

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2009.10.004

Authors: C.M. Ajila, M. Aalami, K. Leelavathi, U.J.S. Prasada Rao

Institutions: Central Food Technological Research Institute, Gorgan University of Agricultural Sciences and Natural Resources

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

Funder: Council of Scientific and Industrial Research, India

OpenAlex ID: W2093926082

FWCI: 6.637

Cites: 55

Cited by: 472

Related to: 10