Effect of drying temperatures on starch-related functional and thermal properties of acorn flours
Abstract: The application of starchy flours from different origins in food systems depends greatly on information about the chemical and functional properties of such food materials. Acorns are important forestry resources in the central and southern regions of Portugal. To preserve these fruits and...
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| Formato: | article |
| Idioma: | eng |
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2012
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| Texto completo: | http://hdl.handle.net/10400.5/4453 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/4453 |