The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak ( <i>Quercus brantii</i> var. Persica) Starch-Reference-Cited by-同舟云学术

The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak ( Quercus brantii var. Persica) Starch

Published:2022-04-30 Issue:7-8 Volume:74 Page:2200016
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Bayati Abolfazl¹,Javanmard Majid¹,Eikani Mohammad Hasan¹,Sharifi Akram²

Affiliation:

1. Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Sh. Ehsani Rad St., Enqelab St., Ahmadabad Mostoufi Rd., Azadegan Highway Tehran 33535‐111 Iran

2. Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Nokhbagan Bolevard Qazvin Iran

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200016

Reference69 articles.

1. Effect of oak acorn (Quercus persica) on ruminal fermentation of sheep

2. Acorn flour properties depending on the production method and laboratory baking test results: A review

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