Exploring differences in the physicochemical and nutritional properties of mango flours and starches

Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Her...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 10. Juni, Seite 10820132241259055
1. Verfasser:	Lossolli, Nathalia Aparecida Barbosa (VerfasserIn)
Weitere Verfasser:	Leonel, Magali, Leonel, Sarita, Izidoro, Maiqui, Cândido, Hebert Teixeira, Assis, Jaciene Lopes de Jesus, Oliveira, Luciana Alves de
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Mangifera indica agri-food loss chemical components starch properties