The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 256-263

  Correia, Paula Reis ^a   Nunes, Maria Cristiana ^b,c   Beirão da Costa, Maria Luísa ^c  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b INSTITUTO PIAGET   (Portugal)

^c UNIVERSITY OF LISBON   (Portugal)

Author keywords

Chestnut; Functional properties; Isolation method; Rheological properties; Starch; Thermal properties

Indexed keywords

CASTANEA SATIVA;

EID: 80055018026     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.05.010     Document Type: Article

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