Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

Article

Abstract: The aim of this work was to determine the physicochemical and functional properties of a Brassica na

Palabras claves:

Antiradical activity, fractionation, maize, PHENOLIC COMPOUNDS, Rice, starch, Vegetable powder

Autores:

Betoret E., Cristina M. Rosell

Fuentes:

scopus