Influence of solid-state fermentation on the functional characteristics of pearl millet starch: An innovative and cost-efficient approach to modify starch-Reference-Cited by-同舟云学术

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Influence of solid-state fermentation on the functional characteristics of pearl millet starch: An innovative and cost-efficient approach to modify starch

Published:2024-06 Issue: Volume:7 Page:100449
ISSN:2666-8939
Container-title:Carbohydrate Polymer Technologies and Applications
language:en
Short-container-title:Carbohydrate Polymer Technologies and Applications

Author:

Purewal Sukhvinder Singh^ORCID,Siroha Anil Kumar,Salar Raj Kumar,Kaur Avneet,Singh Ram Sarup,Kennedy John F.,Bangar Sneh Punia

Publisher

Elsevier BV

Reference41 articles.

1. Enzymatic modification of starch: A green approach for starch applications;Bangar;Carbohydrate Polymers,2022

2. Physicochemical, structural and functional properties of native and irradiated starch: A review;Bashir;Journal of Food Science and Technology,2019

3. Starch: Chemistry and technology;BeMiller,2009

4. Comparison of porous starches obtained from different enzyme types and levels;Benavent-Gil;Carbohydrate Polymers,2017

5. Raw starch degrading α-amylases: An unsolved riddle;Bozic;Amylase,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches;International Journal of Biological Macromolecules;2024-06

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