| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543284 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Ahipa flour chemical composition and functional properties were analysed. ⺠Two main processing methods (grating or slicing) were evaluated. ⺠They influenced nutritional value, thermal properties, water holding and swelling capacity. ⺠Ahipa flour is a gluten-free product, relatively rich in protein and fibre.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa C. Doporto, Alicia Mugridge, MarÃa A. GarcÃa, Sonia Z. Viña,