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

Name: 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
Creator: Oswaldo Hernandez-Hernandez
Published: 2022-06-09T15:37:47.513Z
Keywords: Functional Foods, Dietary Fiber, Fatty Acid, Starch, Starch Fiber, Cereal-Based Foods, Gluten Free Food, Amylase

Hernandez-Hernandez, Oswaldo; Julio-Gonzalez, Lesbia Cristina; Doyagüez, Elisa G.; Gutiérrez, Tomy

doi:10.17632/k259tfgbzj.2

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

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

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