Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.192
Abstract: Oca (Oxalis tuberosa) is an underutilized species and represents a novel starch source. Composition and structure of starches from tubers of two commercial oca varieties grown in New Zealand were compared to those of normal… read more here.
Keywords: oca oxalis; potato; structure; oca ... See more keywords
Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.01.028
Abstract: Oca (Oxalis tuberosa) represents a novel source of starch. Starches from the tubers of two commercial oca varieties were studied for various physicochemical properties. One normal potato starch and one normal maize starch were used… read more here.
Keywords: maize; potato; physicochemical properties; maize starches ... See more keywords