A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour-Reference-Cited by-同舟云学术

A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

Published:2024-03 Issue: Volume:435 Page:137627
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lan Tian,Wang Jiaqi,Lei Yushan,Lei Jing,Sun Xiangyu,Ma Tingting^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

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3. Interaction and action mechanism of starch with different phenolic compounds;Chen;International Journal of Food Sciences and Nutrition,2020

4. Chinses National Standard GB 5009.5-2016. Determination of protein in food, 2016.

5. Chinses National Standard GB 5009.268-2016. Determination of multi-elements in foods, 2016.

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