Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry
A review was carried out of the physical and chemical properties of flours and starches made from cassava, yam, ñampi, and sweet potatoes. Amyloseamylopectin content, viscosity, nutritional value and fiber content were studied to associate them with their functional and technical-functional properti...
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Instituto Tecnológico de Costa Rica
2016-04-01
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| Serier: | Tecnología en Marcha |
| Fag: | |
| Online adgang: | https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/2519 |
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