Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.

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作者： Swathi Sirisha,Nallan Chakravartula ^[1] ; Roberto,Moscetti ^[1] ; Barbara,Farinon ^[1] ; Vittorio,Vinciguerra ^[1] ; Nicolò,Merendino ^[1] ; Giacomo,Bedini ^[1] ; Lilia,Neri ^[2] ; Paola,Pittia ^[2] ; Riccardo,Massantini ^[1]

作者单位： Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, 01100 Viterbo, Italy. ^[1] Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, 01100 Viterbo, Italy. ^[2]

关键词 Urtica dioica L.drying functional properties powder technical properties

DOI 10.3390/foods10061152

PMID 34063844

发布时间 2021-06-26

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Foods (Basel, Switzerland)

2021年10卷6期

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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.

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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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