Effects of different drying treatments on the structural, functional and in vitro digestive characteristics of isolated starch from tiger nut
Author:
Affiliation:
1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
2. Drying Technology and Equipment of Agricultural Products, Henan Engineering Technology Research Center, Luoyang, China
Funder
National Key Research and Development Plan of China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2292680
Reference36 articles.
1. Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin
2. Chemical Composition, In Silico and In Vitro Antimutagenic Activities of Ethanolic and Aqueous Extracts of Tigernut (Cyperus esculentus)
3. Preparation of low digestible and viscoelastic tigernut ( Cyperus esculentus ) starch by Bacillus acidopullulyticus pullulanase
4. Effects of roasting on composition of chili seed and storage stability of chili seed oil
5. Physicochemical properties of amylose-free starch from transgenic sweet potato
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