Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties

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dc.creatorMorante, Nelson
dc.creatorCeballos, H.
dc.creatorSánchez, Teresa
dc.creatorRolland Sabaté, Agnès
dc.creatorCalle, Fernando
dc.creatorHershey, Clair H.
dc.creatorGibert, Olivier
dc.creatorDufour, D.L.
dc.date2016-05
dc.date2016-01-14T14:32:36Z
dc.date2016-01-14T14:32:36Z
dc.date.accessioned2026-06-27T14:28:05Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/69539
dc.identifier.urihttp://hdl.handle.net/123456789/79053
dc.languageen
dc.publisherElsevier
dc.rightsOpen Access
dc.sourceMorante, Nelson; Ceballos, Hernán; Sánchez, Teresa; Rolland-Sabaté, Agnès; Calle, Fernando; Hershey, Clair; Gibert, Olivier; Dufour, Dominique. 2016. Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Food Hydrocolloids 56: 383-395.
dc.subjectgenetic resources
dc.subjectmanihot esculenta
dc.subjectstorage
dc.subjectamylose
dc.subjectstarch
dc.subjectcrystallization
dc.subjectrecursos genéticos
dc.subjectalmacenamiento
dc.subjectamilosa
dc.subjectalmidón
dc.subjectcristalización
dc.subjectfood science
dc.titleDiscovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties
dc.typeJournal Article

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Centro Internacional de Agricultura Tropical (CIAT)