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

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These files provide the transparent date of this article.

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Institutions

  • 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

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