Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (<i>Nelumbo nucifera</i> G.) Seed Starch

Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-L...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Ankita Chandak, Sanju Bala Dhull, Sneh Punia Bangar, Alexandru Vasile Rusu
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2022-10-01
Цуврал:	Foods
Нөхцлүүд:	lotus seed starch cross-linking edible film properties
Онлайн хандалт:	https://www.mdpi.com/2304-8158/11/19/3069
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!