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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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| Опубликовано в: : | Food Sci Nutr |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2020
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| Предметы: | |
| Online-ссылка: | 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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