Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

  1. Solaesa, Á.G.
  2. Villanueva, M.
  3. Beltrán, S.
  4. Ronda, F.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2019

Volumen: 12

Número: 9

Pages: 1593-1602

Type: Article

DOI: 10.1007/S11947-019-02329-4 GOOGLE SCHOLAR lock_openUVADOC editor
La source de données: Scopus