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: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN SL |
| Publicado: |
University of Ljubljana, Biotechnical Faculty
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d7d525547cda4384a613170dc3dba317 |
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