Serpa Guerra, A M <br/><br/>
Effect of ultra-fine friction grinding on the physical and chemical properties of curcuma (Curcuma longa L.) suspensions.  [electronic resource] 

 -  Journal of food science  Jan 2020 
 - 132-142 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14973  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Curcuma--chemistry<br/>Curcumin--chemistry<br/>Food Handling--instrumentation<br/>Particle Size<br/>Plant Extracts--chemistry<br/>Rhizome--chemistry