Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

Summary The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and...

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