Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation-Reference-Cited by-同舟云学术

Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation

Published:2022-11-27 Issue:1 Volume:60 Page:393-403
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Photinam Ratchaneeporn,Moongngarm Anuchita^ORCID

Funder

Royal Golden Jubilee (RGJ) Ph.D. Programme

Faculty of Technology, Mahasarakham University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05626-7.pdf

Reference32 articles.

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4. Cordeiro MJM, Veloso CM, Santos LS, Bonomo RCF, Caliari M, Fontan RCI (2018) The impact of heat-moisture treatment on the properties of Musa paradisiaca L. starch and optimization of process variables. Food Technol Biotechnol 56:506–515

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