Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Zheng, Ming‐zhu, Xiao, Yu, Yang, Shuang, Liu, Hui‐min, Liu, Mei‐hong, Yaqoob, Sanabil, Xu, Xiu‐ying, Liu, Jing‐sheng
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
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Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7020272/
https://ncbi.nlm.nih.gov/pubmed/32148783
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1295
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