المؤلفون: Mridula Sunder, Kamalesh D. Mumbrekar, Nirmal Mazumder

المصدر: Current Research in Food Science

مصطلحات موضوعية: Scanning Electron Microscopy, SEM, Gelatinization, X-Ray Diffraction, XRD, Amylopectin, food and beverages, Starch, Review Article, Amylose content, Amylose Content, AC, Rapidly Digestible Starch, RDS, Applied Microbiology and Biotechnology, Fourier-Transform Infrared, FTIR Spectroscopy, Enzymatic hydrolysis, Gamma radiation, Slow Digestible Starch, SDS, Differential Scanning Calorimetry, DSC, Crystallinity, Resistant Starch, RS, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b572089e0e1a8ccc1911ac87bf545ced
https://doi.org/10.1016/j.crfs.2022.01.001