Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption-Reference-Cited by-同舟云学术

Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption

Published:2023-02 Issue: Volume:164 Page:112336
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Adiamo Oladipupo Q.,Netzel Michael E.,Hoffman Louwrens C.,Gidley Michael J.,Osborne Simone,Sultanbawa Yasmina

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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3. Nutritional, anti-nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: Effect of species and regions;Adiamo;Journal of the Science of Food and Agriculture,2021

4. Acacia seed proteins: Low or high quality? A comprehensive review;Adiamo;Comprehensive Reviews in Food Science and Food Safety,2020

5. Functional properties of processed Australian wattle (Acacia victoriae Bentham) seed extracts;Agboola;Food Chemistry,2012

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