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Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch.
Shah, Umar; Gani, Adil; Ashwar, Bilal Ahmad; Shah, Asima; Wani, Idrees Ahmed; Masoodi, Farooq Ahmad.
Afiliación
  • Shah U; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
  • Gani A; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
  • Ashwar BA; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
  • Shah A; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
  • Wani IA; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
  • Masoodi FA; Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
Int J Biol Macromol ; 84: 166-73, 2016 Mar.
Article en En | MEDLINE | ID: mdl-26704997
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Aesculus / Rayos Infrarrojos / Microondas Idioma: En Revista: Int J Biol Macromol Año: 2016 Tipo del documento: Article País de afiliación: India Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Aesculus / Rayos Infrarrojos / Microondas Idioma: En Revista: Int J Biol Macromol Año: 2016 Tipo del documento: Article País de afiliación: India Pais de publicación: Países Bajos