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...
| Published in: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 218 - 231 |
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| Main Authors: | , , , |
| Format: | equations & formulas research tables/charts Journal Article |
| Published: |
Current Research in Nutrition & Food Science
Apr2025
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| Online Access: | View this record in EBSCOhost |