Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods-Reference-Cited by-同舟云学术

Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods

Published:2020-03-26 Issue:6 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Safdar Bushra¹²^ORCID,Pang Zhihua¹²,Liu Xinqi¹²,Rashid Muhammad T.³^ORCID,Jatoi Mushtaque A.⁴^ORCID

Affiliation:

1. Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China

2. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China

3. School of Food and Biological EngineeringJiangsu University Zhenjiang China

4. Department of BotanyShah Abdul Latif University Sindh Pakistan

Funder

National Key R & D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13406

Reference44 articles.

1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

2. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

3. Physicochemical and functional properties of full fat and defatted cashew kernel flours

4. Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

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