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Annealing process improves the physical,functional, thermal,and rheological properties of Andean oca (Oxalis tuberosa) starch |
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| Authors: | Jeniffer Puelles-Román Noadia Genuario Barroso Jam Pier Cruz-Tirado Delia Rita Tapia-Blácido Luis Angelats-Silva Gabriela Barraza-Jáuregui Raúl Siche |
| Affiliation: | 1. Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Peru;2. Department of Food Engineering, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil;3. Departamento de Química, Faculdade de Filosofia, Ciências e Letras, Universidade de São Paulo, Ribeirão Preto, Sao Paulo, Brazil;4. Laboratorio de Investigación Multidisciplinaria, Universidad Privada Antenor Orrego, Trujillo, Peru |
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