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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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| Publicado en: | Food Sci Nutr |
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| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | 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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