Effects of processing and additives on starch physicochemical and digestibility properties
Starch is an important source of energy in the human diet with a variety of taste, texture, physicochemical, and organoleptic properties which is greatly influenced by processing methods and additives. Recently, greater attention is directed towards modifying the physicochemical properties of starch...
| Published in: | Carbohydrate Polymer Technologies and Applications |
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| Main Author: | |
| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893921000074 |