Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 77, April 2018, Pages 646-658

Rafaela Cristina Turola Barbi, Gerson Lopes Teixeira, Polyanna Silveira Hornung, Suelen Ávila, Rosemary Hoffmann-Ribani,