ABSORBING CAPACITY OF STARCHES OF FIVE FOOD BOLIVIAN SPECIES
Starches from five different botanical origins have been analyzed: potato (Solanum tuberosum), quinoa (Chenopodium quinoa), cassava (Manihot esculenta), wheat (Triticum aestivum) and rice (Oryza sativa) as standard sample. Moisture values, gelatinization characteristics, percentage of amylose and am...
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| Publicado no: | Revista Boliviana de Química |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Mayor de San Andrés
2021
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=426368310002 https://www.redalyc.org/journal/4263/426368310002/ https://www.redalyc.org/journal/4263/426368310002/html/ https://www.redalyc.org/journal/4263/426368310002/426368310002.epub https://www.redalyc.org/journal/4263/426368310002/movil |
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