Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch - Puelles-Román, Jeniffer; Barroso, Noadia Genuario; Cruz-Tirado, Jam Pier; Tapia-Blacido, Delia Rita; Angelats-Silva, Luis M.; Barraza-Jáuregui, Gabriela; Siche, Raul (Journal of Food Process Engineering, 2021)