Data for: Potentially health-promoting spaghetti-type pastas based on doubly modified corn starch: Starch oxidation via wet chemistry followed by organocatalytic butyrylation by reactive extrusion
Published: 9 June 2022| Version 2 | DOI: 10.17632/k259tfgbzj.2
These files provide the transparent date of this article.
Instituto de Investigacion en Ciencias de la Alimentacion, CONICET Mar del Plata, Centro de Quimica Organica Manuel Lora Tamayo
Functional Foods, Dietary Fiber, Fatty Acid, Starch, Starch Fiber, Cereal-Based Foods, Gluten Free Food, Amylase