Relationships among molecular, physicochemical and digestibility characteristics of Andean tuber starches
Frank F. Velásquez‐Barreto, Luís A. Bello‐Pérez, Carmen Núñez‐Santiago, H. Yee‐Madeira, Carmen Velezmoro
Topics & Concepts
AmylopectinAmyloseStarchChemistryGranule (geology)PolysaccharideEnthalpyFood scienceCrystallographyMaterials scienceBiochemistryThermodynamicsComposite materialPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology