Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles
Article in Food Chemistry (May 2024)
The most recent citing publications are shown below. View all 28 publications that cite this research output on Dimensions.
Green modification of corn starch through repeated freeze-thaw cycles (RFTC), microwave assisted solid state acetic acid esterification (MSAE), and by dual RFTC/MSAE treatment
Article in Food Hydrocolloids (January 2024)
Deep Freezing and Thawing Modification and Its Impact on Starch Properties
Book chapter (August 2023)