**Author details**

Ulin Antobelli Basilio-Cortes1 \*, Daniel González-Mendoza1 , Carlos Enrique Ail-Catzim1 , Carlos Ceceña-Durán1 , Onésimo Grimaldo-Juárez1 , Dagoberto Durán-Hernández1 , Olivia Tzintzun-Camacho1 , Luis Antonio González-Anguiano1 , Ángel Manuel Suárez-Hernández2 , Aurelia Mendoza-Gómez2 , Juan Carlos Vásquez-Angulo2 , Adabella Suárez-Vargas3 , David Cervantes-García4 and Gabriel Luna-Sandoval5

1 Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexicali, Baja California, Mexico

2 Facultad de Ingeniería y Negocios, Universidad Autónoma de Baja California, San Quintín, Baja California, Mexico

3 Universidad Tecnológica de Mineral de la Reforma, Mineral de la reforma, Hidalgo, Mexico

4 Colegio de Bachilleres Guadalupe Victoria, Guadalupe Victoria, Mexicali, Baja California, Mexico

5 Universidad Estatal de Sonora, San Luis Río Colorado, Sonora, Mexico

\*Address all correspondence to: antobelli.basilio@uabc.edu.mx

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Advances and Trends in the Physicochemical Properties of Corn Starch Blends DOI: http://dx.doi.org/10.5772/intechopen.101041*
