Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues

African Journal of Biotechnology

Volumn 10, Issue 73, 2011, Pages 16589-16593

  Mendez Garcia S ^a   Martinez Flores H E ^b   Morales Sanchez E ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

Author keywords

Dietary fiber; Extrusion; Lemon residues

Indexed keywords

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; FOOD COLOR; FOOD EXTRUSION; FRACTIONATION; HIGH TEMPERATURE PROCEDURES; LEMON; LIME (FRUIT); MOISTURE; PHYTOCHEMISTRY; RESIDUE ANALYSIS; SUBSPECIES; SURFACE PROPERTY; TEMPERATURE SENSITIVITY;

EID: 81855187137     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/ajb11.1582     Document Type: Article

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