Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
Hadis Rostamabadi,
Ilkem Demirkesen,
Behic Mert
et al.
Abstract:The ever‐increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could rem… Show more
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