Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch
Ritu Sindhu, B. S. Khatkar
Topics & Concepts
SyneresisStarchCrystallinityChewinessChemistrySwellingFood scienceMoistureRetrogradation (starch)AmyloseChemical engineeringOrganic chemistryEngineeringCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry