Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction
Author:
Funder
UNLP
MINCYT
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-021-00898-4.pdf
Reference32 articles.
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2. Labuckas D, Maestri D, Lamarque A (2014) Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour. LWT - Food Sci Technol 59:794–799. https://doi.org/10.1016/j.lwt.2014.06.038
3. Mao X, Hua Y (2012) Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). Int J Mol Sci 13:1561–1581. https://doi.org/10.3390/ijms13021561
4. Martins ZE, Pinho O, Ferreira IMPLVO (2017) Food industry by-products used as functional ingredients of bakery products. Trends Food Sci Technol 67:106–128. https://doi.org/10.1016/j.tifs.2017.07.003
5. Troise AD, Wilkin JD, Fiore A (2018) Impact of rapeseed press-cake on Maillard reaction in a cookie model system. Food Chem 243:365–372. https://doi.org/10.1016/j.foodchem.2017.09.153
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