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...

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Bibliographic Details
Published in:	Carbohydrate Polymer Technologies and Applications
Main Author:	Ibrahim O. Mohamed
Format:	Article
Language:	English
Published:	Elsevier 2021-12-01
Subjects:	Resistant starch Gelatinization Retrogradation Digestibility Ternary complex
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666893921000074

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