2022Academic literature208 citations3 claims extracted Open Access

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Ishita Chakraborty, N Pooja, Sib Sankar Mal +3

Food and Bioprocess Technology

Food composition and properties

Abstract Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and...

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2022Academic literature208 citations3 claims extracted

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An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

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