Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization
Víctor M. Moo‐Huchin, Dulce M. Ac-Chim, Yasser Chim-Chi, Carlos Rolando Ríos‐Soberanis, Gonzalo Ramos, H. Yee‐Madeira, A. Ortiz-Fernández, Raciel Javier Estrada‐León, Emilio Pérez‐Pacheco
Topics & Concepts
StarchAmyloseFood scienceSwellingMicrostructureChemistryThermal decompositionHydrolysisGlycemic indexMaterials scienceComposite materialOrganic chemistryBiologyBiotechnologyGlycemicInsulinFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology