Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Author:

Dundar Ayse Neslihan,Gocmen Duygu

Funder

Scientific Research Council of Uludag University

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference53 articles.

1. AACC international approved methods of analysis (method 32-40, 61-02);AACC,2009

2. Functional properties of dietary fiber prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000

3. Solubilized wheat protein isolate: Functional properties and potential food applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999

4. Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization;Aparicio-Saguilán;Starch/Stärke,2005

5. Application of cereals and cereal components in functional foods: A review;Charalampopoulos;International Journal of Food Microbiology,2002

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