Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process
Crossref DOI link: https://doi.org/10.1007/s13197-016-2383-9
Published Online: 2016-11-28
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rathod, Rahul P.
Annapure, Uday S.
Funding for this research was provided by:
UGC SAP (2773/UGC-SAP)
License valid from 2016-11-28