WITHDRAWN: Effect of pyro-dextrinization, acid hydrolysis and cross linking modifications on physico-chemical, functional and structural properties of starch from Elephant Foot Yam (Amorphophallus paeoniifolius)-Reference-Cited by-同舟云学术

WITHDRAWN: Effect of pyro-dextrinization, acid hydrolysis and cross linking modifications on physico-chemical, functional and structural properties of starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

Published:2024-06-26 Issue: Volume: Page:
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Author:

Iqbal Unaiza¹,Saini Pinki¹,Ahmed Mazia¹

Affiliation:

1. University of Allahabad

Abstract

The full text of this preprint has been withdrawn, as it was submitted in error. Therefore, the authors do not wish this work to be cited as a reference. Questions should be directed to the corresponding author.

Publisher

Research Square Platform LLC

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5. B.S. Yadav, P. Guleria, R.B. Yadav, (2013). Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics. LWT - Food Science and Technology (Campinas.), 53(1), 211–217

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1. Pyro-dextrinization, Acid Hydrolysis, and Cross-Linking Impacts on Functional, Pasting and Structural Properties of Elephant Foot Yam Starch;Food and Humanity;2024-09