Starch interactions: implications for food quality and innovation

Carmen Carla Quiroga Ledezma2026-03-222026-03-22202410.1016/b978-0-323-96102-8.00007-3https://doi.org/10.1016/b978-0-323-96102-8.00007-3https://andeanlibrary.org/handle/123456789/81178Citaciones: 1enQuality (philosophy)StarchBusinessStarch interactions: implications for food quality and innovationbook-chapter