Current trends in the preparation, characterization and applications of oat starch - A review.

Kaur, Prabhjot; Kaur, Kamaljit; Basha, Shaik Jakeer; Kennedy, John F

Kaur, Prabhjot; Kaur, Kamaljit; Basha, Shaik Jakeer; Kennedy, John F.

Afiliação

Kaur P; Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
Kaur K; Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India. Electronic address: kamalbhella@pau.edu.
Basha SJ; Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
Kennedy JF; Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK.

Int J Biol Macromol ; 212: 172-181, 2022 Jul 01.

Article em En | MEDLINE | ID: mdl-35598726

Assuntos

Oryza; Amido; Avena/química; Grão Comestível/química; Oryza/química; Reologia; Amido/química

Palavras-chave

Applications; Isolation; Modification; Oat starch; Properties

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia

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