Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz &amp; Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)

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Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)

Open Access

|Dec 2017

Department of Food Industry Engineering, Universidad Nacional de San Agustín, Arequipa, Peru

Department of Materials Engineering, Universidad Nacional de San Agustín, Arequipa, Peru

Department of Food Industry Engineering, Universidad Nacional de San Agustín, Arequipa, Peru

DOI: https://doi.org/10.1515/aucft-2017-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 33 - 42

Published on: Dec 29, 2017

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2017 Omar Bellido-Valencia, Paul K. Huanca-Zúñiga, Luis A. Medina-Marroquín, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.