Starch Interactions With Native and Added Food Components

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dc.contributor.authorCarmen Carla Quiroga Ledezma
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:08:42Z
dc.date.available2026-03-22T20:08:42Z
dc.date.issued2017
dc.descriptionCitaciones: 23
dc.identifier.doi10.1016/b978-0-08-100868-3.00020-2
dc.identifier.urihttps://doi.org/10.1016/b978-0-08-100868-3.00020-2
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/80251
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofElsevier eBooks
dc.sourceUniversidad Privada Boliviana
dc.subjectAmylopectin
dc.subjectSyneresis
dc.subjectAmylose
dc.subjectStarch
dc.subjectChemistry
dc.subjectRetrogradation (starch)
dc.subjectFood science
dc.subjectPolysaccharide
dc.subjectSolubility
dc.subjectOrganic chemistry
dc.titleStarch Interactions With Native and Added Food Components
dc.typebook-chapter

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