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CyTA - Journal of Food Volume 22, 2024 - Issue 1
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Research Article

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]
Article: 2333900 | Received 13 Nov 2023, Accepted 18 Mar 2024, Published online: 12 Apr 2024

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