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

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...

Full description

Saved in:
Bibliographic Details
Main Author: Rojas Vera, Byron Andrés (author)
Other Authors: Pacheco Tigselema, María Teresa (author)
Format: article
Language:spa
Published: 2025
Subjects:
maíz
almidón
modificación
amilosa
resistencia
corn
starch
modification
amylose
resistance
Online Access:https://revistas.uteq.edu.ec/index.php/cyt/article/view/891
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://revistas.uteq.edu.ec/index.php/cyt/article/view/891

Similar Items