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...

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Detalles Bibliográficos
Autores principales: Pinzon, Magda I., Sanchez, Leidy T., Villa, Cristian C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7452578/
https://www.ncbi.nlm.nih.gov/pubmed/32904330
http://dx.doi.org/10.1016/j.heliyon.2020.e04763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7452578/
https://www.ncbi.nlm.nih.gov/pubmed/32904330
http://dx.doi.org/10.1016/j.heliyon.2020.e04763

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