Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods-Reference-Cited by-同舟云学术

Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

Published:2024-05 Issue: Volume:267 Page:131426
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Frasson Sabrina Feksa^ORCID,Colussi Rosana^ORCID,Hackbart Helen Cristina dos Santos^ORCID,Borges Caroline Dellinghausen^ORCID,Flores Wladimir Hernandez^ORCID,Mendonça Carla Rosane Barboza^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Reference32 articles.

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3. Starch–lipid and starch–lipid–protein complexes: a comprehensive review;Wang;Compr. Rev. Food Sci. Food Saf.,2020

4. Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch;Zheng;Food Sci. Nutr.,2020

5. Impact of heat-moisture treatment and annealing in starches: a review;Zavareze;Carbohydr. Polym.,2011

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2. Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations;International Journal of Food Science & Technology;2024-09-09