Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins

Author:

Lancetti R.,Palavecino P.M.,Bustos M.C.,León A.E.

Funder

Fondo para la Investigación Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. American association of cereal chemists. Approved methods of the AACC;AACC,2000

2. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins;Aranibar;Journal of Food Science & Technology,2019

3. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels;Biliaderis;Starch - Stärke,1997

4. Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning;Bustos;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

5. The Influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries;Bustos;Journal of Agricultural and Food Chemistry,2018

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