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Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and

Lotfi Msaddak1, Rayda Siala1, Nahed Fakhfakh1

  • 1a Laboratory of Enzyme Engineering and Microbiology , ENIS, University of Sfax , Sfax , Tunisia .

International Journal of Food Sciences and Nutrition
|October 14, 2015
PubMed

Keywords:
Dietary fiberOpuntia cladodesfat retentionfunctional cookiesoxidative stability

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