Structural and Rheological Properties of Modified Water Yam Starch Through Partial Hydrolysis and Retrogradation for Enhanced Functional Applications.
Water yam starch, distinguished by its high amylose content and small granule size, presents significant potential for diverse industrial applications through targeted structural modifications. This study systematically examined the combined effects of partial acid hydrolysis and retrogradation on t...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 218 - 231 |
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| Autores principales: | , , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |