The Functionality of Pseudocereal Starches

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dc.contributor.authorDaysi Perez‐Rea
dc.contributor.authorRaquel Antezana-Gomez
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:08:08Z
dc.date.available2026-03-22T20:08:08Z
dc.date.issued2017
dc.descriptionCitaciones: 35
dc.identifier.doi10.1016/b978-0-08-100868-3.00012-3
dc.identifier.urihttps://doi.org/10.1016/b978-0-08-100868-3.00012-3
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/80193
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofElsevier eBooks
dc.sourceUniversity of San Simón
dc.subjectAmaranth
dc.subjectAmylopectin
dc.subjectStarch
dc.subjectChenopodium quinoa
dc.subjectFood science
dc.subjectAmylose
dc.subjectAmaranthus hypochondriacus
dc.subjectFagopyrum
dc.subjectRetrogradation (starch)
dc.subjectAmaranthus cruentus
dc.titleThe Functionality of Pseudocereal Starches
dc.typebook-chapter

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