Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour
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DOI: 10.3390/foods11162404
Abstract: Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino… read more here.
Keywords: euryale ferox; treatment; thermal treatment; ferox seeds ... See more keywords