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Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH envi...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7847882/ https://ncbi.nlm.nih.gov/pubmed/33564199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04520-4 |
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