Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches - Concepedia

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Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

DOI Full Paper Access

60

Citations

32

References

2016

Year

Aurea Bernardino‐Nicanor, Gerardo Acosta‐García, Norma Güemes Vera, José Luis Montañez-Soto, María de los Ángeles Vivar‐Vera, Leopoldo González-Cruz

Journal of Food Science and Technology

Food ChemistryThermal TreatmentFourier TransformSpectroscopyFood AnalysisThermal ProcessingAyocote Bean Starches

References

	Year	Citations

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