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Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible...

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Detalles Bibliográficos
Autores principales:	Cornejo, Fabiola, Maldonado-Alvarado, Pedro, Palacios-Ponce, Sócrates, Hugo, David, Rosell, Cristina M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9500954/ https://www.ncbi.nlm.nih.gov/pubmed/36144827 http://dx.doi.org/10.3390/molecules27186098

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