Erika Juárez-García

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Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that(More)
BACKGROUND The characterization of starch maize with different endosperm type and the proteomic analysis of its biosynthetic enzymes at 20 and 50 days after pollination (DAP) was carried out. RESULTS There were differences between both endosperm types at 20 DAP, mainly in starch accumulation, amylose content, granule size and crystallinity percentage,(More)
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