Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2011 (2011), Article ID 165638, 7 pages
http://dx.doi.org/10.1155/2011/165638
Research Article

Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation

1Instituto de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias, Universidad Central de Venezuela, Colinas de Bello Monte, Caracas 1041-A, Venezuela
2CIRAD, UMR Qualisud, TA B-95/15, 73 rue JF Breton, 34398 Montpellier Cedex 5, France
3UR1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France
4CIAT, A.A 6713, Recta Cali-Palmira, Cali, Colombia
5CIRAD, UMR Qualisud, Cali, Colombia

Received 30 June 2011; Revised 25 August 2011; Accepted 25 August 2011

Academic Editor: R. J. Linhardt

Copyright © 2011 Elevina Pérez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Elevina Pérez, Olivier Gibert, Agnès Rolland-Sabaté, et al., “Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation,” International Journal of Carbohydrate Chemistry, vol. 2011, Article ID 165638, 7 pages, 2011. doi:10.1155/2011/165638