| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604438 | Food Hydrocolloids | 2012 | 7 Pages |
Abstract
Modification of starch is carried out to enhance the positive attributes and eliminate the shortcomings of the native starches. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as a result of modification and as demanded by the industry. In this paper, we will highlight the many current methods that have been discovered in starch modification which includes four broad areas that are chemical, physical, enzymatical and genetical modification.
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Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Bhupinder Kaur, Fazilah Ariffin, Rajeev Bhat, Alias A. Karim,