Characteristics of physically modified starches
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01284-3.pdf
Reference121 articles.
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3. Ahmed J, Al-Attar H. Structural properties of high-pressure-treated chestnut flour dispersions. International Journal of Food Properties. 20(sup1): S766-S778 (2017)
4. Ahmed J, Thomas L, Arfat YA, Joseph A. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions. Carbohydrate Polymers. 197: 649-657 (2018)
5. Alvani K, Tester RF, Lin C-L, Qi X. Amylolysis of native and annealed potato starches following progressive gelatinisation. Food Hydrocolloids. 36: 273-277 (2014)
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