Structure, physicochemical properties, and uses of millet starch
-
Published:2014-10
Issue:
Volume:64
Page:200-211
-
ISSN:0963-9969
-
Container-title:Food Research International
-
language:en
-
Short-container-title:Food Research International
Funder
University of Auckland
Cited by
69 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Millet starch modification: Effect of thermal and non-thermal methods on its properties and their application- A review;Food and Humanity;2024-12
2. Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications;Journal of Food Composition and Analysis;2024-11
3. Physicochemical and functional properties of starches isolated from different millets;Measurement: Food;2024-09
4. Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications;Food Hydrocolloids;2024-08
5. Impact of post-harvest processing techniques on the glycemic index of millets;Food Chemistry Advances;2024-06