Physicochemical characterisation andin vitroStarch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions-Reference-Cited by-同舟云学术

Physicochemical characterisation andin vitroStarch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

Published:2019-03-24 Issue:7 Volume:54 Page:2447-2457
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rivera–González Gerardo¹,Amaya–Guerra Carlos Abel¹,Rosa–Millán Julián²^ORCID

Affiliation:

1. Laboratorio de Ciencia de los Alimentos Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León Pedro de Alba S/N, Ciudad Universitaria San Nicolás de los Garza México

2. Tecnológico de Monterrey Escuela de Ingeniería y Ciencias Centro de Bioingeniería Av. Epigmenio González 500 CP 76130 Querétaro México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14160

Reference42 articles.

1. Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase

2. Gelatinization of corn grits by roll–and extrusion cooking;Anderson R.A.;Cereal Science Today,1969

3. Color Vision

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