Structural properties of high-pressure-treated chestnut flour dispersions

Ahmed, J; Al-Attar, H

Ahmed, J (reprint author), Kuwait Inst Sci Res, Food & Nutr Program, Environm & Life Sci Res Ctr, POB 24885, Safat 13109, Kuwait.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017; 20 ( ): S766

Abstract

Influence of high-pressure (HP) treatment (400-600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and......

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