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1 Ergebnisse
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Blanching effect on nutritionally important starch fraction..:
Yadav, Neelam
;
Saini, Pinki
;
Kaur, Devinder
...
Food Chemistry Advances. 3 (2023) - p. 100404 , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100404
RT Journal T1
Blanching effect on nutritionally important starch fractions of selected processing potato cultivars
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.focha.2023.100404&Exemplar=1&LAN=DE A1 Yadav, Neelam A1 Saini, Pinki A1 Kaur, Devinder A1 Gupta, Vijai Kishor A1 Kaundal, Bandana A1 Kumar, Rajendra A1 Mishra, Pragya A1 Niharika PB Elsevier BV YR 2023 SN 2772-753X JF Food Chemistry Advances VO 3 SP 100404 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100404 DO https://doi.org/10.1016/j.focha.2023.100404 SF ELIB - SuUB Bremen
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