In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador

Article

Abstract: Starches from nine potato tubers marketed in Ecuador were evaluated for their in vitro digestibility

Palabras claves:

Amylose, Andean, damaged starch, digestibility, potato variety, resistant starch, SOLANUM

Autores:

Andres PEREZ-GONZALEZ, Diego A. Jaramillo, Marco A. Lazo-Vélez, María A. Peña-González, Mayra Paredes Escobar

Fuentes:

scopus