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This study investigates the physicochemical properties of starches from three maca genotypes (yellow, purple, and black) and compares them with commercial starches from maize, cassava, and potato. The maca starches exhibited unique characteristics, including B-type X-ray diffraction patterns and specific gelatinization temperatures, suggesting their potential utility in low-temperature food processing applications. The findings contribute to the understanding of maca starch as a novel source for food and in

Author

Luisa Agudelo

Language

EN