Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch-Reference-Cited by-同舟云学术

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Published:2022-08 Issue: Volume:129 Page:107672
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Barua Sreejani^ORCID,Hanewald Andreas,Bächle Mathias^ORCID,Mezger Markus^ORCID,Srivastav Prem Prakash^ORCID,Vilgis Thomas A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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2. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment;Ali;Food Chemistry,2020

3. Hot air oven for sterilization: Definition & working principle;Alkadhim,2018

4. Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach;Barua;LWT,2021

5. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments;Barua;LWT,2021

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