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Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the d...

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Detalles Bibliográficos
Autores principales:	Rodríguez Jiménez, Jenny Rosa Elvira, Amaya Guerra, Carlos Abel, Báez González, Juan Gabriel, Aguilera González, Carlos Javier, Urías Orona, Vania, Niño Medina, Guillermo
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2018
Materias:	RA Aspectos Públicos de la Medicina
Acceso en línea:	http://eprints.uanl.mx/15820/1/23.pdf

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