Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Jaqueline Souza GuedesDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), BrazilKaroline Costa SantosDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), BrazilNanci CastanhaDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), BrazilMeliza Lindsay RojasDirección de Investigación y Desarrollo, Universidad Privada del Norte (UPN), Trujillo, PeruManoel Divino da MattaDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), BrazilDâmaris Carvalho LimaDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), BrazilPedro Esteves Duarte AugustoDepartment of Agri-Food Industry, Food and Nutrition (LAN), “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo (USP), Brazil
2021en
ABI
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