Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches
Dietary fibre deficiency has been associated with various global health challenges. Starch, as a main component of many staple foods, is typically very low in fibre content. The primary aim of this research was to increase the dietary fibre and alter the physicochemical properties of some common and...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/164 |
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