Pasting and rheological properties of α- amylase treated proso millet starch as affected by hydroxypropylation and cross-linking in its granular and gelatinized state
The effect of hydroxypropylation and cross-linking on the pasting and rheological properties of α- amylase treated proso millet starch in granular as well as gelatinized state was investigated. The chemical modification of enzyme pre-treated starch showed significant changes (p < 0.05) in the swe...
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2023-12-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X23002411 |