Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties-Reference-Cited by-同舟云学术

Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties

Published:2023-04 Issue: Volume:233 Page:123638
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kanwar Punam,Yadav Ritika B.,Yadav Baljeet S.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

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4. Preparation and modification of high dietary fiber flour: a review;Zhang;Food Res. Int.,2018

5. Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii tratt fruit modified by physical, chemical, and biological enzyme treatments;Wang;J. Food Process. Preserv.,2020

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