Physicochemical and morphological properties of the non‐conventional <i>Calathea allouia</i> starch-Reference-Cited by-同舟云学术

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Physicochemical and morphological properties of the non‐conventional Calathea allouia starch

Published:2022-09-14 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Martins Mayara G.¹,Santos Orquidea V.¹²,Chisté Renan C.¹³,Pena Rosinelson S.¹³

Affiliation:

1. Postgraduate Program in Food Science and Technology Institute of Technology, Federal University of Pará (UFPA) Belém Pará Brazil

2. Faculty of Nutrition Health Sciences Institute, Federal University of Pará (UFPA) Belém Pará Brazil

3. Faculty of Food Engineering Institute of Technology, Federal University of Pará (UFPA) Belém Pará Brazil

Funder

Universidade Federal do Pará

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17124

Reference47 articles.

1. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

2. Morphology, Rheology and Functional Properties of Starch from Cassava, Sweet Potato and Cocoyam

3. Characterization of Prata Banana ( Musa AAB‐ Prata ) Starch: Native and Modified by Annealing

4. Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan (Syzygium cumini)

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