Water chestnut, rice, corn starches and sodium alginate. A comparative study on the physicochemical, thermal and morphological characteristics of starches after dry heating-Reference-Cited by-同舟云学术

Water chestnut, rice, corn starches and sodium alginate. A comparative study on the physicochemical, thermal and morphological characteristics of starches after dry heating

Published:2021-08 Issue: Volume:184 Page:476-482
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lutfi Zubala,Kalim Qudsia,Shahid Asifa,Nawab Anjum

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference36 articles.

1. Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea

2. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

3. Effect of dry heat treatment with xanthan on waxy rice starch

4. Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch

5. Modification of Starch by Dry Heating with Ionic Gums

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