Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region

Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC)...

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Autores principales: Lady Mireya QUEZADA-CORREA, Oscar CONTRERAS-DIOSES, Edison Omar MARTÍNEZ-MORA, Carlos Alberto GÓMEZ-ALDAPA, Esther RAMÍREZ-MORENO, Fabian Patricio CUENCA-MAYORGA
Formato: article
Lenguaje:EN
SL
Publicado: University of Ljubljana, Biotechnical Faculty 2021
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Acceso en línea:https://doaj.org/article/d7d525547cda4384a613170dc3dba317
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