Ara
Toplam kayıt 12, listelenen: 11-12
Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
The aim of this study was to investigate the effect of cross-linking temperature and pH on resistant starch (RS) formation as well as the functional, structural and morphology properties of tapioca starch. Tapioca starch ...
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
(SPRINGER, 2023)
Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack
food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ...