Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

Jaime E. Dominguez-Ayalaa Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, México

Guadalupe Méndez-Montealvoa Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, México

Angel H. Cabrera-Ramírezb Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Parque Científico Tecnológico de Yucatán, Mérida, MexicoCorrespondence[email protected]

Perla Osorio-Diazc Instituto Politécnico Nacional, CEPROBI, Morelos, Mexico

Eduardo Morales-Sancheza Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, México

Gonzalo Velazqueza Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, MéxicoCorrespondence[email protected]

Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

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Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

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