Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches

Published 2020 View Full Article

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Title
Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches
Authors
Keywords
New Zealand yam, Pasting property, Starch gelatinization, Novel starch source, Rheological property, Structure-function relationship
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 148, Issue -, Pages 601-607
Publisher
Elsevier BV
Online
2020-01-07
DOI
10.1016/j.ijbiomac.2020.01.028

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