A carregar...
Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)
Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bl...
Na minha lista:
| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6926200/ https://ncbi.nlm.nih.gov/pubmed/31890951 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e02982 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|