Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and digestibility
Ayşe Korkut, Kevser Kahraman
Topics & Concepts
StarchSwellingFourier transform infrared spectroscopyChemistryResistant starchSodiumNuclear chemistryInfrared spectroscopyMorphology (biology)Scanning electron microscopeFood scienceChemical engineeringMaterials scienceOrganic chemistryBiologyGeneticsComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology