Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches.
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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