Amaranth Milling Strategies and Fraction Characterization by FT-IR-Reference-Cited by-同舟云学术

Amaranth Milling Strategies and Fraction Characterization by FT-IR

Published:2013-02-08 Issue:3 Volume:7 Page:711-718
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Roa Diego F.,Santagapita Patricio R.,Buera M. Pilar,Tolaba Marcela P.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1050-7.pdf

Reference28 articles.

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2. Achouri, A., Nail, V., & Boye, J. (2012). Sesame protein isolate: fractionation, secondary structure and functional properties. Food Research International, 46, 360–369.

3. AOAC 923.03. (2005). Ash of flour. Official methods of analysis, 18th ed. Association of Official Analytical Chemists: Gaithersburg, MD.

4. AOAC 925.09. (2000). Solids (total) and moisture in flour. Official methods of analysis, 17th edn. Association of Official Analytical Chemists: Gaithersburg, MD.

5. AOAC 925.12. (2005). Acid hydrolysis method. Official methods of analysis, 18th edn. Association of Official Analytical Chemists: Gaithersburg, MD.

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