Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing
The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting pro...
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| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Publicado: |
Springer Science and Business Media B.V.
2019
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| Acceso en línea: | Enlace permanente (DOI o Handle) |
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