Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology
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Published:2024-10
Issue:
Volume:379
Page:112127
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Ahmed JasimORCID,
Alazemi Abdullah,
Ponnumani Poornima,
B. Bini T.,
Soliman Mahmoud,
Emmanuval Lidia,
Thomas Nickey M.
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4. Influence of ball milling on the production of starch nanoparticles and its effect on structural, thermal and functional properties;Ahmad;Int. J. Biol. Macromol.,2020
5. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour;Ahmed;J. Food Meas. Char.,2020
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