Open AccessEFFECT OF THE METHOD OF ISOLATION AND THE DEGREE OF RIPENESS ONTHE PHYSICOCHEMICAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES OFAPPLE STARCH
Author(s) -
Juan Manuel TiradoGallegos,
Paul Baruk ZamudioFlores,
Jiménez Órnelas,
Claudio Ríos-Velasco,
Carlos Horacio AcostaMuñiz,
Felipe Gutiérrez-Meraz,
J.J. Ilas-Hernández,
R. Salgado-Delgado
Publication year - 2016
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim1130
Subject(s) - ripeness , starch , rheology , chemistry , consistency index , food science , modified starch , horticulture , ripening , materials science , biology , composite material