Biography:
Enay de Jesus Salcedo Salazar is a Food Engineer with a master’s degree in science and development of Biotic Products. He is currently a PhD candidate in a double-degree program: the PhD in Food Science and Technology at the University of Córdoba (Colombia) and the PhD in Advanced Technology at CICATA, Instituto Politécnico Nacional (Mexico). He is affiliated as a researcher with the PADES Research Group at the University of Sucre and the Food Properties and Processing Research Group at Universidad de Córdoba. His research focuses on the functional and nutritional evaluation of native and modified starches.
Title : Functional and nutritional behavior of starch blends with different granule sizes and amylose content