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Ezequiel Hernandez-Becerra

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Nutritional, Morphological, Structural, and Pasting Changes of Amaranthus Spp Grains, Flour, and Isolated Starch and Isolated Nanocrystals During Germination and Malting

Number of pages: 31 Posted: 02 Mar 2024
Elsa Gutierrez-Cortez, Ezequiel Hernandez-Becerra, Luis Fernando Zubieta-Otero, Marcela Gaytán-Martínez, Oscar Y. Barrón-García and Mario E. Rodriguez-García
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, National Autonomous University of Mexico (UNAM) and Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México
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malted amaranth, amaranth starch, Physicochemical properties, viscosity profile