Recent Trends in the Preparation of Nano-Starch Particles
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DOI: 10.3390/molecules27175497
Abstract: Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been… read more here.
Keywords: recent trends; trends preparation; starch; nano starch ... See more keywords