Starch modifications via physical treatments and the potential in improving resistant starch content
Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functional...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Wiley
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103289/ https://onlinelibrary.wiley.com/doi/abs/10.1002/star.202200146 |
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