Effect of Drying Temperatures on Starch-Related Functional and Thermal Properties of Acorn Flours

AuthID
 P-002-TQ0
2
Author(s)
Document Type
Article
Year published
2011
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 76, Issue: 2, Pages: E196-E202 (7)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 21535759
Scopus: 2-s2.0-79952106568
Wos: WOS:000287858000038
Source Identifiers
ISSN: 0022-1147
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