Physicochemical properties of starch of four varieties of native potatoes

The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural properties of the starches extracted from four of t...

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書誌詳細

出版年:	Heliyon
主要な著者:	Antonieta Mojo-Quisani, Katiuska Licona-Pacco, David Choque-Quispe, Miriam Calla-Florez, Carlos A. Ligarda-Samanez, Raúl Mamani-Condori, Karin Florez-Huaracha, Víctor J. Huamaní-Melendez
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-08-01
主題:	Amylose/amylopectin ratio Color Crystallization Gelatinization Morphology analysis Functional groups
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2405844024118403