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Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

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Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicoc... Click to show full abstract

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicoc...

Keywords: microwave assisted; altilis starch; artocarpus altilis; breadfruit artocarpus

Journal Title: International Journal of Food Properties
Year Published: 2021

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