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Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown...
Kaydedildi:
| Yayımlandı: | Heliyon |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7452578/ https://ncbi.nlm.nih.gov/pubmed/32904330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e04763 |
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