Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch-Reference-Cited by-同舟云学术

Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch

Published:2023-11 Issue: Volume:427 Page:136720
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Páramo-Calderón Delia E.,Vázquez-León Lucio A.^ORCID,Palma-Rodríguez Heidi M.,Utrilla-Coello Rubí G.,Vargas-Torres Apolonio,Meza-Nieto Martín A.,Romero-Cortes Teresa,Aparicio-Saguilán Alejandro^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans;Arias Balderas;Biotecnia,2021

5. Effect of damaged starch on the rheological properties of wheat starch suspensions;Barrera;Journal of Food Engineering,2013

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