Physical–chemical and functional properties of maca root starch (Lepidium meyenii Walpers)
作者： G RONDANSANABRIA , F FINARDIFILHO
DOI: 10.1016/J.FOODCHEM.2008.09.076
关键词: Absorption of water 、 Chemistry 、 Amylopectin 、 Food storage 、 Amylose 、 Solubility 、 Cold storage 、 Food science 、 Lepidium meyenii 、 Botany 、 Starch
摘要: The starch of maca (Lepidium meyenii Walpers) presented oval and irregular morphology, with granule size between 7.4 and 14.9μm in length and 5.8 and 9.3μm in diameter. The …
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