Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts
Crossref DOI link: https://doi.org/10.1007/s11130-016-0592-z
Published Online: 2017-01-16
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lucas-González, Raquel
Viuda-Martos, Manuel http://orcid.org/0000-0001-9801-3819
Pérez-Álvarez, José Ángel
Fernández-López, Juana
License valid from 2017-01-16