Functional, Rheological, Morphological, and Micro‐Structural Properties of Extrusion‐Processed Corn and Potato Starches-Reference-Cited by-同舟云学术

Functional, Rheological, Morphological, and Micro‐Structural Properties of Extrusion‐Processed Corn and Potato Starches

Published:2020-10-09 Issue:1-2 Volume:73 Page:2000140
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Gandhi Neeraj¹^ORCID,Singh Baljit¹,Singh Parminder²,Sharma Savita¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India

2. Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000140

Reference37 articles.

1. Hydrocolloids as thickening and gelling agents in food: a critical review

2. Effect of Acetylation on Some Properties of Corn and Potato Starches

3. Effect of extrusion on the anti-nutritional factors of food products: An overview

4. Understanding starch structure and functionality

5. Properties of Starch after Extrusion: A Review

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