Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars

Autor: Gabriela Barraza-Jáuregui, Carlos Echeverría, Leslie Lescano, H.L. Arteaga-Miñano, Jesús Sánchez-González, José Soriano-Colchado, Guillermo Linares

Publikováno v: Scientia Agropecuaria; Vol. 10 No. 1 (2019): Enero-Marzo; 63-71
Scientia Agropecuaria; Vol. 10 Núm. 1 (2019): Enero-Marzo; 63-71
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
Scientia Agropecuaria, Volume: 10, Issue: 1, Pages: 63-71, Published: JAN 2019
Scientia Agropecuaria, Vol 10, Iss 1 (2019)

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with ave

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc2684e255d17323c16abbade1569c9
https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2319