Isolation of velvet bean (Mucuna pruriens) starch: Physicochemical and functional properties

被引：0
|
作者：
Betancur-Ancona, David A. [1 ,4 ]
Chel-Guerrero, Luis A. [1 ,2 ]
Bello-Pérez, Luis Arturo [1 ,3 ,4 ]
Dávila-Ortiz, Gloria [1 ]
机构：
[1] Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, Mexico
[2] Centro de Productos Bióticos, Instituto Politéc-nico Nacional, Col. San Isidro, Yautepec, Morelos, Mexico
[3] Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, D.F.
[4] Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Av. Juárez No. 421, 1226-A. Merida, Yucatan, Mexico
来源：
Starch/Staerke | 2002年 / 54卷 / 07期
关键词：
Retrogradation;
D O I：
10.1002/1521-379X(200207)54:73.0.CO;2-2
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：303 / 309
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