Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars
The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties of pearl millet starches from different cultivars was studied. Degree of cross-linking (DC) ranged between 40.61% and 89.75%, lower values of DC were observ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1489841 |