Starch Interactions With Native and Added Food Components

Carmen Carla Quiroga Ledezma2026-03-222026-03-22201710.1016/b978-0-08-100868-3.00020-2https://doi.org/10.1016/b978-0-08-100868-3.00020-2https://andeanlibrary.org/handle/123456789/80251Citaciones: 23enAmylopectinSyneresisAmyloseStarchChemistryRetrogradation (starch)Food sciencePolysaccharideSolubilityOrganic chemistryStarch Interactions With Native and Added Food Componentsbook-chapter