☆
4.5
Article
Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now