Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

J Semwal, MS Meera - Food Chemistry, 2023 - Elsevier
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …
被引用次数：11 相关文章

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

S Jyoti, MS Meera - Food Chemistry, 2023 - ir.cftri.res.in
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

J Semwal, MS Meera - Food chemistry, 2023 - pubmed.ncbi.nlm.nih.gov
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment.

J Semwal, MS Meera - 2023 - cabidigitallibrary.org
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment.

J Semwal, MS Meera - Food Chemistry, 2023 - europepmc.org
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

S Jyoti, MS Meera - Food Chemistry, 2023 - ir.cftri.res.in
Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …