Dry Heat Treatment of Starch
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_7
Reference61 articles.
1. Abegunde, O. K., Mu, T. H., Chen, J. W., & Deng, F. M. (2013). Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocolloids, 33(2), 169–177.
2. Alan, K. S., Subbiah, J., & Schmidt, K. A. (2019). Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk. Journal of Dairy Science, 102(2), 1096–1107.
3. Arora, P., Sehgal, S., & Kawatra, A. (2002). The role of dry heat treatment in improving the shelf life of pearl millet flour. Nutrition and Health, 16(4), 331–336.
4. Bae, I. Y., & Lee, H. G. (2018). Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. International Journal of Biological Macromolecules, 108, 568–575.
5. BeMiller, J. N. (1997). Starch modification: Challenges and prospects. Starch/Starke, 49, 127–131.
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