Effect of supercritical carbon dioxide on physicochemical and techno-functional properties of amaranth flour-Reference-Cited by-同舟云学术

Effect of supercritical carbon dioxide on physicochemical and techno-functional properties of amaranth flour

Published:2022-08 Issue: Volume:178 Page:109031
ISSN:0255-2701
Container-title:Chemical Engineering and Processing - Process Intensification
language:en
Short-container-title:Chemical Engineering and Processing - Process Intensification

Author:

Delgado-García Yolanda Isabel,Luna-Suárez Silvia,López-Malo Aurelio,Morales-Camacho Jocksan Ismael

Funder

National Science and Technology Council

Universidad de las Américas Puebla

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Energy Engineering and Power Technology,General Chemical Engineering,General Chemistry

Reference50 articles.

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4. Defining Amaranth, buckwheat and quinoa flour levels in gluten-free bread: a simultaneous improvement on physical properties, acceptability and nutrient composition through mixture design;Aguiar;Foods,2022

5. Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent;Kang;J. Food Sci. Technol.,2017

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