Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing

Author： Rojas-Garbanzo Carolina   Pérez Ana Mercedes   Pineda Castro María Lourdes   Vaillant Fabrice  

Publisher： Edp Sciences

E-ISSN： 1625-967x|67|6|415-427

ISSN： 0248-1294

Source： Fruits, Vol.67, Iss.6, 2012-10, pp. : 415-427

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