增强Kodo小米淀粉基混合凝胶用于饼干中的脂肪替代：双重改性（热处理-辛烯基琥珀酸酐）以改善性能

已完结 10 由有何不可发布于 2026/3/19 11:52:19

DOI:10.1016/j.foodchem.2025.143709
作者：Ritesh Kurichh , Yogesh Kumar , Yograj Bist , Vijay Singh Sharanagat , Tanuja Srivastava , D.C. Saxena
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this study, Kodo millet starch was modified using dry heat treatment and heat-moisture treatment, followed by esterification with 3 % octenyl succinic anhydride to enhance its functional

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