Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by‐products from artichoke (Cynara scolymus, L.) industrial canning

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|11|2383-2390

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2383-2390

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