Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia-Reference-Cited by-同舟云学术

Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia

Published:2016-06-03 Issue:11-12 Volume:68 Page:1139-1147
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Alonso-Gomez Leonardo¹,Niño-López Ana María¹,Romero-Garzón Ana Maria¹,Pineda-Gomez Posidia²³,del Real-Lopez Alicia⁴,Rodriguez-Garcia Mario E.⁴

Affiliation:

1. Departamento de Ingeniería Agroindustrial; Universidad de Los Llanos; Villavicencio Colombia

2. Departamento de Física; Universidad de Caldas; Manizales Caldas Colombia

3. Facultad de Ciencias Exactas y Naturales; Laboratorio de Magnetismo y Materiales Avanzados; Universidad Nacional de Colombia; Manizales Caldas Colombia

4. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Juriquilla Querétaro Mexico

Funder

Universidad de los Llanos

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. Enzymatic modification of cassava starch by fungal lipase;Rajan;Ind Crop Prod,2008

2. Starch modification to develop novel starch-biopolymer blends: State of art and perspective;Shrestha;Starch Polym,2014

3. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast;Freire;Food Res Int,2015

4. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil;Santos;Int. J. Food Microbiol,2014

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