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Journal Article 2010

Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress

Autor: Sánchez, T. Dufour, D.L. Moreno, I.X. Ceballos, H.

Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to th...

Enlace original: https://cgspace.cgiar.org/handle/10568/43287

Investigación en Agricultura

MANIHOT ESCULENTA

POTATOES

MAIZE

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Sánchez, T. , Dufour, D.L. , Moreno, I.X. , Ceballos, H. , [Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress] , Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress

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Conservación y acondicionamiento de las raíces frescas

Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress

Descubre y comparte nuestro conocimiento público

Resultados de búsqueda

Conservación y acondicionamiento de las raíces frescas

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Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress