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Effect of Freeze-Thaw Treatment on Free Radical Scavenging and Linoleic Acid Reducing Potential of Nelumbo nucifera Rhizome Starch: Response-surface Optimization
by Haq Nawaz, Raheela Jabeen, Rana Farhat Mehmood, Misbah Irshad, Muhammad Imran Irfan, Madiha Shahid and Mubashir Nawaz
Journal of Food and Nutrition Research. 2021, 9(10), 523-530. DOI: 10.12691/jfnr-9-10-4
Pub. Date: October 19, 2021Views: 1666Downloads: 1767
free radical scavenging potential Freeze-thaw treatment Linoleic acid-reducing potential Nelumbo nucifera rhizome starch Response surface methodology
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