Physicochemical, antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol

Published 2017 View Full Article

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Title
Physicochemical, antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol
Authors
Keywords
Starch, Dispersion, Carvacrol, Antioxidant, Antimicrobial
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 503-509
Publisher
Elsevier BV
Online
2016-12-06
DOI
10.1016/j.lwt.2016.12.007

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