A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

Tian Lan; Jiaqi Wang; Yushan Lei; Jing Lei; Xiangyu Sun; Tingting Ma

doi:10.1016/j.foodchem.2023.137627

Discussion(0)

No comments yet. Be the first to comment.

Related publications

Article2019

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Tingting Ma, Tian Lan, Tonghui Geng, Yanlun Ju, Guo Cheng, Zhiluo Que, Guitian Gao, Yulin Fang, Xiangyu Sun

Article2022

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Filipa A. Fernandes, Mariana C. Pedrosa, Jonata M. Ueda, Elisabete Ferreira, Paula Rodrigues, Sandrina A. Heleno, Márcio Carocho, Miguel A. Prieto, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros

Article2019

Flour fortification for nutritional and health improvement: A review

Rossana V. C. Cardoso, Ângela Fernandes, Ana M. Gonzaléz‐Paramás, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira

Article2019

Comparison of the nutritional properties and biological activities of kiwifruit (<i>Actinidia</i>) and their different forms of products: towards making kiwifruit more nutritious and functional

Tingting Ma, Tian Lan, Yanlun Ju, Guo Cheng, Zhiluo Que, Tonghui Geng, Yulin Fang, Xiangyu Sun

Article2021

Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties

Hongwei Wang, Jing Zhang, Rui Wang, Xingli Liu, Yanyan Zhang, Jianwei Sun, Ling Yuan Su, Hua Zhang