Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( <i>Echinochloafrumentacea</i> )-Reference-Cited by-同舟云学术

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Published:2022-05-11 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Dimri Smita¹,Singh Sukhcharn¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed ‐ University) Sangrur Punjab India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16718

Reference38 articles.

1. Nutritional Composition, Functional Properties and Food Applications of Millet Grains

2. Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure

3. Millets‐review on nutritional profiles and health benefits;Ambati K.;International Journal of Recent Scientific Research,2019

4. Physical and molecular characterization of millet starches;Annor G. A.;Food Science and Nutrition,2014

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