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Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

机译：芒果皮粉和薯片作为生物活性成分在功能性酸奶的配方中

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María de Lourdes PÉREZ-CHABELA; Alejandra CEBOLLÓN-JUÁREZ; Elsa BOSQUEZ-MOLINA; Alfonso TOTOSAUS;
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1. INTEGRATION OF AGROINDUSTRIAL CO-PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS: CACTUS PEAR (OPUNTIA FICUS INDICA) FLOUR AND PINEAPPLE (ANANAS COMOSUS) PEEL FLOUR AS FIBER SOURCE IN COOKED SAUSAGES INOCULATED WITH LACTIC ACID BACTERIA [J] . J. DÍAZ-VELA, A. TOTOSAUS, M.L. PÉREZ-CHABELA Journal of Food Processing and Preservation . 2015,第6期

机译：整合农用工业副产品作为功能性食品成分：仙人掌果粉中的仙人掌梨粉和菠萝果粉（菠萝）作为纤维来源中的纤维来源
2. Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation [J] . LWT-Food Science & Technology . 2020,第期

机译：刺梨（仙人雀型籼旗）剥落作为饼干配方创新成分的影响
3. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties. [J] . Noor Aziah A. A., Wong LeeMin, Rajeev Bhat, Journal of the Science of Food and Agriculture . 2012,第3期

机译：从化学成分，抗氧化剂和功能特性方面评估经过加工的绿色和成熟芒果皮和果肉粉（Mangifera indica Chokanan）。
4. Obtaining and characterization of mango peel powder and its use as a source of fiber and a functional ingredient in natural yogurt [C] . C. Ruiz, C. Ramírez, C. Gutiérrez de Pi?eres, International congress on engineering and food . 2011

机译：获得和表征芒果剥离粉末及其用作天然酸奶源的纤维源和官能成分
5. Subcritical water extraction of functional ingredients and glycoalkaloids from potato peel. [D] . Singh, Pushp Pal. 2011

机译：亚临界水从马铃薯皮中提取功能成分和生物碱。
6. Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation [O] . Lucia Parafati, Cristina Restuccia, Rosa Palmeri, 2020

机译：面包制剂中刺梨皮粉作为生物活性官能成分的特征
7. Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation [O] . Lucia Parafati, Cristina Restuccia, Rosa Palmeri, 2020

机译：面包制剂中刺梨皮粉作为生物活性官能成分的特征

Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

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