Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds - Concepedia

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Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

28

Citations

53

References

2021

Year

Hua‐Min Liu, Wenbo Miao, Rui Wang, Nan Chen, Shiyuan Ma, Xue‐De Wang

Food ChemistryChinese Quince SeedsBiomanufacturingFood BiophysicsRheological FeaturesFood ProcessingTigernut Tuber StarchHealth Sciences

References

	Year	Citations

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