Chemical compositions, functional properties, and microstructure of defatted macadamia flours

Siwaporn Jitngarmkusol; Juthamas Hongsuwankul; Kanitha Tananuwong

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Chemical compositions, functional properties, and microstructure of defatted macadamia flours

机译：脱脂澳洲坚果粉的化学成分，功能特性和微观结构

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The objective of this research was to study the chemical compositions, functional properties, and microstructure of partially defatted flours (PDF, 12-15% fat, dry basis (db)) and totally defatted flours (TDF, 1% db fat) from three macadamia cultivars, PY

机译：这项研究的目的是研究三种脱脂面粉（PDF，12-15％脂肪，干基（db））和全脱脂面粉（TDF，1％db脂肪）的化学组成，功能特性和微观结构澳洲坚果品种

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来源
《Food Chemistry》 |2008年第1期|p.23-30|共8页
作者
Siwaporn Jitngarmkusol; Juthamas Hongsuwankul; Kanitha Tananuwong;
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作者单位

Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
macadamia; flour; chemical compositions; functional properties; microstructure;

机译：澳洲坚果;面粉;化学成分;功能特性;微观结构;
入库时间 2022-08-17 23:24:33

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Chemical compositions, functional properties, and microstructure of defatted macadamia flours

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