Degradation of starch in pasta induced by extrusion below gelatinization temperature-Reference-Cited by-同舟云学术

Degradation of starch in pasta induced by extrusion below gelatinization temperature

Published:2023-11 Issue: Volume:426 Page:136524
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Bin,Devkota Lavaraj^ORCID,Sissons Mike^ORCID,Dhital Sushil^ORCID

Funder

Monash University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch;Biliaderis;Journal of Agricultural and Food Chemistry,1986

4. Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality;Bresciani;Foods,2022

5. Effect of Extrusion Cooking on Molecular Parameters of Corn Starch;Brümmer;Starch - Stärke,2002

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