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CONCEPTION OF FUTURE FOODS ENRICHED WITH ACTIVE COMPOUNDS (POLYPHENOLS) OBTAINED BY THE

EA 1% EA 2%. 50. PEPPERS WITH AE . 40. 30. PEPPERS NO EA. a. 20. 10. 0. 0. 28. 42. 57. 77. 91. DIAS. ACEPTABILITY. 5. PEPPER WITH AE. APPEARENCE. COLOUR. PEPPER NO AE. 0. ACEPTABILITY LEVEL. CONSISTENCY. ODOUR. TASTE. CONCEPTION OF FUTURE FOODS ENRICHED WITH ACTIVE

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Brix total s s - PowerPoint PPT Presentation

CONCEPTION OF FUTURE FOODS ENRICHED WITH ACTIVE COMPOUNDS (POLYPHENOLS) OBTAINED BY THE