Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2020.1861007
Abstract: Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicoc... read more here.
Keywords: microwave assisted; altilis starch; artocarpus altilis; breadfruit artocarpus ... See more keywords