HAL (France)
open access
The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
Native Andean potatoes (Solanum tuberosum subsp. andigenum) are a valuable phytogenetic resource due to their compositional diversity and adaptation to high-altitude environments. Their starch is a key functional polysaccharide widely used in food systems; however, information on the kinematic visco
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