Isolation and characterization of starch from the purple yam (Dioscorea alata) anthocyanin extraction residue obtained by ultrasound-assisted extraction

Name: Isolation and characterization of starch from the purple yam (Dioscorea alata) anthocyanin extraction residue obtained by ultrasound-assisted extraction
Creator: J. Felipe Osorio-Tobón
Published: 2023-01-12T13:47:09.087Z
Keywords: Engineering, Waste

Osorio-Tobón, J. Felipe; OCHOA, SUSANA

doi:10.17632/f8rfr5ddvg.1

Isolation and characterization of starch from the purple yam (Dioscorea alata) anthocyanin extraction residue obtained by ultrasound-assisted extraction

Published: 12 January 2023| Version 1 | DOI: 10.17632/f8rfr5ddvg.1

Contributors:

J. Felipe Osorio-Tobón, SUSANA OCHOA

Description

The datasets were generated during the starch isolation from purple yam anthocyanin extraction.

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Institutions

Institucion Universitaria Colegio Mayor de Antioquia

Isolation and characterization of starch from the purple yam (Dioscorea alata) anthocyanin extraction residue obtained by ultrasound-assisted extraction

Description

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Institutions

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