Influence of blanching and drying methods on molecular...

  • Main
  • 2015 / 12
  • Influence of blanching and drying methods on molecular...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 12

Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour

Suriya, M., Baranwal, Garima, Bashir, Mudasir, Reddy, Chagam Koteswara, Haripriya, Sundaramoorthy
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.11.060
Date:
December, 2015
File:
PDF, 1.01 MB
english, 2015
Conversion to is in progress
Conversion to is failed