Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions-Reference-Cited by-同舟云学术

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Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions

Published:2019-02-03 Issue:4 Volume:54 Page:1179-1186
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fariña M.¹,Torres María Dolores¹^ORCID,Moreira R.¹

Affiliation:

1. Department of Chemical Engineering Universidade de Santiago de Compostela rúa Lope Gómez de Marzoa Santiago de Compostela E‐15782 Spain

Funder

Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14070

Reference24 articles.

1. Structural properties of high-pressure-treated chestnut flour dispersions

2. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)

3. FAOSTAT(2017).Statistics division of food and agriculture organization of the United Nations. Retrieved fromhttp://www.fao.org/faostat.

4. C-type starches and their derivatives: structure and function

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5. Optimization of Porous Phosphorylated Chestnut Starch Synthesis by Response Surface Methodology and Characterization of its Properties;Starch - Stärke;2023-04-27

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