August 22, 2024 In Unkategorisiert
Affect of top hydrostatic strain remedy on cassava flour’s unstable retention efficiency
Sustainable Food Technol., 2024, Advance Article
DOI: 10.1039/D4FB00098F, Paper
DOI: 10.1039/D4FB00098F, Paper
Open Access
  This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Ladie Anne Conde, Biniam Kebede, Indrawati Oey
The granular alterations and microstructural disruption associated with high hydrostatic pressure-induced gelatinisation of starches in cassava flour reduced its ability to bind volatiles but it remained stable during storage.
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The granular alterations and microstructural disruption associated with high hydrostatic pressure-induced gelatinisation of starches in cassava flour reduced its ability to bind volatiles but it remained stable during storage.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry
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