Enzymatically Modified Starch
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3866-8_11
Reference56 articles.
1. Perin D, Murano E (2017) Starch polysaccharides in the human diet: effect of the different source and processing on its absorption. Nat Prod Commun 12:837–853. https://doi.org/10.1177/1934578x1701200606
2. Cornejo-Ramírez YI, Martínez-Cruz O, Del Toro-Sánchez CL, Wong-Corral FJ, Borboa-Flores J, Cinco-Moroyoqui FJ (2018) The structural characteristics of starches and their functional properties. CYTA – J Food 16:1003–1017. https://doi.org/10.1080/19476337.2018.1518343
3. Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS (2022) Enzymatic modification of starch: a green approach for starch applications. Carbohydr Polym 287:119265. https://doi.org/10.1016/j.carbpol.2022.119265
4. Zia-ud-Din, Xiong H, Fei P (2017) Physical and chemical modification of starches: a review. Crit Rev Food Sci Nutr 57:2691–2705. https://doi.org/10.1080/10408398.2015.1087379
5. Onyango C (2016) Starch and modified starch in bread making: a review. Afr J Food Sci 10:344–351. https://doi.org/10.5897/ajfs2016.1481
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