HAL (France)
open access
Acetylation of quinoa starch: structural and functional improvements for food and industrial applications
Native white Peruvian quinoa starch (QS) was isolated, acetylated (2.65±0.02% acetyl; degree of substitution, DS=0.10; n=3), and evaluated in terms of physicochemical and functional properties. This modification aims to explore the potential of quinoa starch as an ingredient for industrial applicati
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