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

AuthID
 P-002-28X
3
Author(s)
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 30, Número: 1, Páginas: 448-455 (8)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84864750942
Wos: WOS:000309554100052
Source Identifiers
ISSN: 0268-005X
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