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Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours
Chen, Xuetao, Lu, Jun, Li, Xia, Wang, Ying, Miao, Jing, Mao, Xinhui, Zhao, Chengcheng, Gao, WenyuanVolume:
82
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.04.058
Date:
September, 2017
File:
PDF, 4.66 MB
english, 2017