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Chel Guerrero2016 by Elizabeth Wagner Andrade is a document available to read on EtoBox.

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This document describes research on isolating and characterizing starch from avocado seeds. Two different extraction methods were used to isolate the starch and its functional and rheological properties were evaluated and compared to maize starch. Key findings include the avocado seed starch having potential applications as a thickening and gelling agent in food systems.

Author

Elizabeth Wagner Andrade

Language

EN