Functional Characterization of Bean Zaragoza Starch (Phaseolus Lunatus L.) and Quantification of the Resistant Starch
Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to its nutritional, functional properties as a thicke...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Tecnológico Metropolitano
2013-06-01
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| Series: | TecnoLógicas |
| Subjects: | |
| Online Access: | http://itmojs.itm.edu.co/index.php/tecnologicas/article/view/401 |