Catalina FuentesDaysi Perez‐ReaBjörn BergenståhlSergio CarballoMalin SjööLars Nilsson2026-03-222026-03-22201810.1016/j.ijbiomac.2018.12.120https://doi.org/10.1016/j.ijbiomac.2018.12.120https://andeanlibrary.org/handle/123456789/44427Citaciones: 66enAmaranthChenopodium quinoaAmyloseCrystallinityChemistryStarchGranule (geology)Food scienceBotanyPhysicochemical and structural properties of starch from five Andean crops grown in Boliviaarticle