Chemical compositions, functional properties, and microstructure of defatted macadamia flours

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 23-30

  Jitngarmkusol, Siwaporn ^a   Hongsuwankul, Juthamas ^a   Tananuwong, Kanitha ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Chemical compositions; Flour; Functional properties; Macadamia; Microstructure

Indexed keywords

CARBOHYDRATE; STARCH;

ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; EMULSION; FLOUR; FOAMING; MACADAMIA; MOLECULAR STABILITY; NONHUMAN; NUT KERNEL; PARTICLE SIZE; PLANT GROWTH; PROTEIN CONTENT; THAILAND; WATER ABSORPTION;

MACADAMIA;

EID: 41549152827     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.050     Document Type: Article

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