Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties
Ritesh Kurichh, Yogesh Kumar, Yograj Bist, Vijay Singh Sharanagat, Tanuja Srivastava, D. C. Saxena
Topics & Concepts
Succinic anhydrideChemistryAcetic anhydrideStarchFood scienceModified starchChemical engineeringChromatographyOrganic chemistryCatalysisEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis