Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours - Concepedia

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Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours

84

Citations

42

References

2017

Year

Xuetao Chen, Jun Lü, Xia Li, Ying Wang, Jing Miao, Xinhui Mao, Chengcheng Zhao, Wenyuan Gao

Food ChemistryFood AnalysisYam FloursAntioxidant ActivitiesFood ProcessingStarch-related Physicochemical PropertiesFood TechnologyHealth Sciences

References

	Year	Citations

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