Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride-Reference-Cited by-同舟云学术

Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride

Published:2020-06-16 Issue:11-12 Volume:72 Page:2000058
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Quintero‐Castaño Víctor D.¹,Bello‐Pérez Luis A.²,Álvarez‐Barreto Cristina I.³,Castellanos‐Galeano Francisco J.³,Rodríguez‐García Mario E.⁴

Affiliation:

1. Food Engineering Program, Faculty of Agro‐industrial Sciences Universidad del Quindío, Código Postal 630003, Carrera 15 # 12 Norte, Edificio F, Armenia Quindío, Colombia. PhD Program in Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia

2. Instituto Politécnico Nacional Center for Development of Biotic Products. Km 8.5, Carretera Yautepec‐Jojutla, Colonia San Isidro, Apartado Postal 24.62731 Yautepec Morelos México

3. Department of Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia

4. Departamento de Nanotecnologia, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro. C.P 76230 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000058

Reference30 articles.

1. Insights into Musa balbisiana and Musa acuminata species divergence and development of genic microsatellites by transcriptomics approach

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