Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products

被引：0
|
作者：
Bresciani, Andrea [1 ]
Russo, Davide [1 ]
Cervini, Mariasole [2 ]
Magni, Chiara [1 ]
Giuberti, Gianluca [2 ]
Marti, Alessandra [1 ]
机构：
[1] Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, Milan,20133, Italy
[2] Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza,29122, Italy
来源：
Journal of Agricultural and Food Chemistry | 1600年 / 72卷 / 45期
关键词：
The study was partially funded under the National Recovery and Resilience Plan (NRRP); Mission 4 Component 2 Investment 1.3-Call for proposal no. 341 of 15 March 2022 of the Italian Ministry of University and Research funded by the European Union-NextGenerationEU; Award Number: Project code PE00000003; Concession Decree No. 1550 of 11 October 2022 adopted by the Italian Ministry of University and Research; CUP D93C22000890001; Project title u201CON Foods-Research and Innovation Network on Food and Nutrition Sustainability; Safety; and Security-Working ON Foods.u201D;
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摘要：
41
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页码：25298 / 25305
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