Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference38 articles.
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3. Acetylation of rice starch in an aqueous medium for use in food;Colussi;LWT-Food Science and Technology,2015
4. Structure, morphology and functionality of acetylated and oxidised barley starches;Halal;Food Chem.,2015
5. Effect of chemical modifications on the functional and rheological properties of potato (Solanum Tuberosum) starches;Khan;Journal of Animal and Plant Sciences,2014
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1. Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels;European Food Research and Technology;2024-01-23
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