Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch
Recent studies have indicated that starch from legumes can potentially be used as an alternative to commercial flour with applications in food and biomaterials; however, some modifications may be required first to improve their functionality, as they show relatively lower solubility and functional p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844021019204 |