Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates

Author:

Butt Natasha Abbas,Ali Tahira Mohsin,Moin Abeera,Hasnain Abid

Funder

Higher Education Commission Pakistan

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference27 articles.

1. K. Kim, M.K. Hamdy, Depolymerization of starch by high pressure extrusion, J. Food Sci., 52 (1987), 1387–1390.

2. N.A. Butt, T.M. Ali, A. Hasnain, A comprehensive review on scope, characteristics and applications of instant starches in food products, Annals 19 (2018) 79–86.

3. C. Mercier, Modification fo carbohydrate components by extrusion cooking of cereal products, Cereal Chem.. 52 (1975) 283–297.

4. C. De Cruz, M. Kamarudin, C. Saad, E. Ramezani-Fard, Effects of extruder die temperature on the physical properties of extruded fish pellets containing taro and broken rice starch, Anim. Feed Sci. Technol. 199 (2015) 137–145.

5. Physicochemical changes and rheological properties of starch during extrusion.(a review);Lai;Biotechnol. Prog.,1991

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