Enzymatic Modification of Starch
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_17
Reference54 articles.
1. Adewale, P., Yancheshmeh, M. S., & Lam, E. (2022). Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydrate Polymers, 291, 119590.
2. Ahmad, I., Xiong, Z., Hanguo, X., Khalid, N., & Khan, R. S. (2022). Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder. Journal of Food Science and Technology, 59(3), 1087–1096.
3. Amaraweera, S. M., Gunathilake, C., Gunawardene, O. H., Fernando, N. M., Wanninayaka, D. B., Dassanayake, R. S., Rajapaksha, S. M., Manamperi, A., Fernando, C. A., & Kulatunga, A. K. (2021). Development of starch-based materials using current modification techniques and their applications: A review. Molecules, 26(22), 6880.
4. Bajpai, P. (2018). Enzymatic modification of starch for surface sizing. In Biotechnology for pulp and paper processing (pp. 431–442). Springer.
5. Bangar, S. P., Ashogbon, A. O., Singh, A., Chaudhary, V., & Whiteside, W. S. (2022). Enzymatic modification of starch: A green approach for starch applications. Carbohydrate Polymers, 287, 119265.
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