Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch
Sudheesh, Cherakkathodi, Sunooj, Kappat Valiyapeediyekkal, Anjali, K.U., Aaliya, Basheer, Navaf, Muhammed, Kumar, Sunny, Sajeevkumar, Vallayil Appukuttan, George, Johnsy
Published in International journal of food science & technology (01.06.2020)
Published in International journal of food science & technology (01.06.2020)
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