@article{article013ef905,
title   = {Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch},
author = {Puelles-Román, Jeniffer and Barroso, Noadia Genuario and Cruz-Tirado, Jam Pier and Tapia-Blacido, Delia Rita and Angelats-Silva, Luis M. and Barraza-Jáuregui, Gabriela and Siche, Raul},
year = {2021},
doi = {10.1111/jfpe.13702},
journal   = {Journal of Food Process Engineering}
}