Chemical modification of yellow and purple corn starch: Effect on its resistance to in vitro digestion

Corn stands out for its large crop volume, high yield and starch content, an important source of energy. Given the need to preserve the health of the consumer and provide various uses for this polysaccharide, the objective of this work was to apply two modification methods (acid: citric acid and OSA...

• מחבר ראשי: Rojas Vera, Byron Andrés (author)
• מחברים אחרים: Pacheco Tigselema, María Teresa (author)
• פורמט: article
• שפה: spa
• יצא לאור: 2025
• נושאים: maíz; almidón; modificación; amilosa; resistencia; corn; starch; modification; amylose; resistance
• גישה מקוונת: https://revistas.uteq.edu.ec/index.php/cyt/article/view/891