Starch: Current Production and Consumption Trends
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_1
Reference50 articles.
1. Abbas, K. A., Khalil, S. K., & Hussin, A. S. M. (2010). Modified starches and their usages in selected food products: A review study. Journal of Agricultural Science, 2(2), 90.
2. 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.
3. Agudelo, A., Varela, P., Sanz, T., & Fiszman, S. M. (2014). Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin. Food Hydrocolloids, 35, 297–304.
4. Ashogbon, A. O., & Akintayo, E. T. (2014). Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch-Stärke, 66(1–2), 41–57.
5. BeMiller, J. N. (1997). Starch modification: Challenges and prospects. Starch/Starke, 49, 127–131.
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