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

AuthID
 P-002-TQ0
2
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 76, Número: 2, Páginas: E196-E202 (7)
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Publication Identifiers
Pubmed: 21535759
SCOPUS: 2-s2.0-79952106568
Wos: WOS:000287858000038
Source Identifiers
ISSN: 0022-1147
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