Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties of pearl millet starches from different cultivars was studied. Degree of cross-linking (DC) ranged between 40.61% and 89.75%, lower values of DC were observ...

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Prif Awduron:	Anil Kumar Siroha, Kawaljit Singh Sandhu
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Taylor & Francis Group 2018-01-01
Cyfres:	International Journal of Food Properties
Pynciau:	Pearl millet Physicochemical cross-linking Rheology In vitro digestibility Morphological
Mynediad Ar-lein:	http://dx.doi.org/10.1080/10942912.2018.1489841
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