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
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Instituto de Investigacion en Ciencias de la Alimentacion, CONICET Mar del Plata, Centro de Quimica Organica Manuel Lora Tamayo
Categories
Functional Foods, Dietary Fiber, Fatty Acid, Starch, Starch Fiber, Cereal-Based Foods, Gluten Free Food, Amylase