Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars
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DOI: 10.3390/molecules27030910
Abstract: The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield… read more here.
Keywords: structural thermal; flours starches; avocado seeds; starch ... See more keywords