Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

Author:

Turola Barbi Rafaela Cristina,Teixeira Gerson Lopes,Hornung Polyanna Silveira,Ávila Suelen,Hoffmann-Ribani Rosemary

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

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4. Food chemistry;Belitz,2009

5. Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch;Bello-Pérez;Carbohydrate Polymers,2010

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