Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties

Marisa Ferreira Karow, Felipe Nardo dos Santos, Bárbara Biduski, A. C. R. Krolow, Francine Tavares da Silva, Shanise Lisie Mello El Halal, Karine Laste Macagnan, Elessandra da Rosa Zavareze, Álvaro Renato Guerra Dias, Patrícia Diaz de Oliveira