In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

Article

Abstract: In vitro digestibility and functional and physicochemical properties of two fermented potato meals u

Palabras claves:

Fermentation, potato meals, resistant starch, starch granules, Starch structure, tocosh

Autores:

Felix D.G., Juan Carlos Gonzalez-Rojas, Karla Escandón, Marco A. Lazo-Vélez, María José Carrera Flores

Fuentes:

scopus