Starch modifications via physical treatments and the potential in improving resistant starch content

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functional...

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Bibliographic Details
Main Authors: Zailani, Mohd Alhafiizh, Kamilah, Hanisah, Husaini, Ahmad, Awang Seruji, Awang Zulfikar Rizal, Sarbini, Shahrul Razid
Format: Article
Published: Wiley 2022
Online Access:http://psasir.upm.edu.my/id/eprint/103289/
https://onlinelibrary.wiley.com/doi/abs/10.1002/star.202200146
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Institution: Universiti Putra Malaysia