https://www.selleckchem.com/pd-1-pd-l1.html
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was
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