Show
Sort by
-
Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility
-
Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch
-
Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid
-
Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour
-
Effects of sodium alginate and guar gum matrices on the structure and in vitro digestion of native corn starch after encapsulation using spray drying
-
- Journal Article
- A1
- open access
Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase
-
Type 1 resistant starch: Nutritional properties and industry applications
-
Variation in amylose concentration to enhance wheat flour extrudability
-
Native starch as in situ binder for continuous twin screw wet granulation
-
Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch