Corrigendum to "Hazelnut skin powder: A new brown colored functional ingredient" [Food Research International 65 (2014) 291-297] DOI: 10.1016/j.foodres.2014.01.060;Hazelnut skin powder: A new brown colored functional ingredient

Food Research International

Volumn 65, Issue PB, 2014, Pages 291-297

  Özdemir, Kübra S ^a   Yilmaz, Cemile ^a   Durmaz, Gökhan ^b   Gokmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b INONU UNIVERSITY   (Turkey)

Author keywords

Brown powder; Dietary fiber; Hazelnut skin; High shear homogenization; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; OILS AND FATS; PARTICLE SIZE ANALYSIS; PHENOLS;

CHEMICAL COMPOSITION ANALYSIS; DIETARY FIBERS; FUNCTIONAL INGREDIENT; HIGH SHEAR HOMOGENIZATIONS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC CONTENT;

PARTICLE SIZE;

EID: 84910020938     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.013     Document Type: Erratum

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