Contribution of the Starch, Protein, and Lipid Fractions to...

Journal of Food Science 2007 Vol. 72; Iss. 5

Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films

D. Tapia-Blácido, A.N. Mauri, F.C. Menegalli, P.J.A. Sobral, M.C. Añón
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00359.x
File:
PDF, 2.59 MB
english, 2007
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