Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties-Reference-Cited by-同舟云学术

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

Published:2018-04 Issue: Volume:77 Page:646-658
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

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

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