Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour

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Title
Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour
Authors
Keywords
Arrowhead, Roasting, Physicochemical, Thermal, Pasting, Color
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 345-352
Publisher
Elsevier BV
Online
2015-10-27
DOI
10.1016/j.foodchem.2015.10.125

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