Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics
Mariana D. Salazar-Irrazabal, Edson E. Ramírez-Tixe, Frank F. Velásquez‐Barreto, Luís A. Bello‐Pérez
Topics & Concepts
StarchAmylopectinFood scienceChemistryRetrogradation (starch)PolysaccharideResistant starchChemical compositionBiochemistryAmyloseOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging