Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Prixit Guleria"'
Autor:
Prixit Guleria, Baljeet Singh Yadav
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1750-1759 (2022)
Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hyd
Externí odkaz:
https://doaj.org/article/43917e11d28c45b2bab4214b797aa58c
Publikováno v:
Biopolymer-Based Films and Coatings ISBN: 9781003303671
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a60dc7f6ec680c836a94023e76f3871
https://doi.org/10.1201/9781003303671-4
https://doi.org/10.1201/9781003303671-4
Publikováno v:
Pigmented Cereals and Millets ISBN: 9781839167096
Barley (Hordeum vulgare) is an important and ancient cereal crop, which has largely evolved from food grain to a feed and malting grain. The nutritional composition can be increased in barley grain by introducing a specific gene into the breeding gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1e8dbee3b6a8012a83582f267c428ae
https://doi.org/10.1039/9781837670291-00083
https://doi.org/10.1039/9781837670291-00083
Autor:
Monica Trif, Manoj Kumar, Prixit Guleria, Sneh Punia Bangar, Anil Kumar Siroha, Kawaljit Singh Sandhu
Publikováno v:
Coatings, Vol 11, Iss 1163, p 1163 (2021)
Coatings
Volume 11
Issue 10
Coatings
Volume 11
Issue 10
Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%
0.3%
0.5%
and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of
0.3%
0.5%
and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee31a218140a0bb570b7e802dd4840f7
https://www.mdpi.com/2079-6412/11/10/1163
https://www.mdpi.com/2079-6412/11/10/1163
Publikováno v:
Handbook of Cereals, Pulses, Roots, and Tubers ISBN: 9781003155508
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01d321a60ccec6357e6f0cddc6c9e0c5
https://doi.org/10.1201/9781003155508-38
https://doi.org/10.1201/9781003155508-38
Publikováno v:
LWT - Food Science and Technology. 53:211-217
Water chestnut starch was subjected to heat-moisture treatment (HMT) and annealing under varying conditions of temperature, moisture and time and their effect on physicochemical, gelatinization and pasting properties was investigated. Annealing and H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f332ed7006fa9fc58c6017ad1348de4
https://doi.org/10.1016/j.lwt.2013.02.007
https://doi.org/10.1016/j.lwt.2013.02.007