Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques
Edwige Bahanla Oboulbiga
Edwige Bahanla Oboulbiga
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.