Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches.
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DOI: 10.1016/j.carbpol.2018.08.128
Abstract: Potato, cassava, sweet potato, banana and lentil starches were modified with citric acid (CA) with the main objective of enhancing the resistant starch (RS) and slowly digestible starch (SDS) fractions and to compare starches of… read more here.
Keywords: citric acid; effect chemical; modification citric; chemical modification ... See more keywords