Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols
Author:
Affiliation:
1. College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1671452
Reference31 articles.
1. Binding of dietary polyphenols to cellulose: Structural and nutritional aspects
2. On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection
3. Identification and quantification of major polyphenols in apple pomace
4. Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
5. Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs
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