Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology
Luís M. G. Castro, Ana I. Caço, Carla F. Pereira, Sérgio Sousa, Elisabete M.C. Alexandre, Jorge A. Saraiva, Manuela Pintado
Topics & Concepts
AcornStarchFood scienceEndospermChemistryAmyloseSteepingExtraction (chemistry)IngredientAmylopectinBotanyChromatographyBiologyBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls