Comparative Study of the Physiochemical Composition and Techno-Functional Properties of Two Extracted Acorn Starches

Due to the increase of search for new promising ingredients with interesting properties to develop new industrial food products, the valorization of undervalued resources became a challenge. Considering this, various species of genus Quercus acorns represent new resources of highly-valued food ingre...

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Detalles Bibliográficos

Autores principales:	Zarroug, Youkabed, Boulares, Mouna, Sfayhi, Dorra, Slimi, Bechir
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2022
Materias:	Physical Sciences, Engineering and Technology
Acceso en línea:	https://www.intechopen.com/chapters/79875
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