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Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes
Amadumbe, commonly known as taro is a traditional southern African tuber crop. In this study, the effect of corm size: large, medium and small on composition and functional properties of amadumbe flours and starch isolates was determined. With the exception of iron and zinc, the basic chemical compo...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447738/ https://ncbi.nlm.nih.gov/pubmed/32903942 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04401-w |
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