Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains-Reference-Cited by-同舟云学术

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

Published:2022-11-17 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Sahoo Bijendra¹,Roy Anupam¹^ORCID

Affiliation:

1. Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India

Funder

Science and Engineering Research Board

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14214

Reference200 articles.

1. Alcázar‐alay S. C. Angela M. &Meireles A.(2015).Physicochemical properties modifications and applications of starches from different botanical sources 35(2) 215–236.

2. Recent Developments in Superheated Steam Processing of Foods—A Review

3. The composition, extraction, functionality and applications of rice proteins: A review

4. Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure

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