Home /The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

TitleThe effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
Publication TypeJournal Article
Year of Publication2013
AuthorsCorreia, P. Reis, Nunes M. Cristiana, & Beirão-da-Costa M. Luísa
JournalFood Hydrocolloids
Volume30
Pagination448-455