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Enhanced Food Formulation Potential of Amylase–Gallic Acid Modified Sweet Potato and Cassava Starches
Bhagya Lekshmi B , Adheena Sanal , Anju Sara Jose , Santhi W S , Deepthi G R , Sivaprasad A , Jisha S *
Bishop Moore College ,Mavelikara
Abstract:   (26 Views)
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Keywords: Sweet potato starch, Cassava starch, Composite starch, Amylase–gallic acid modification, Functional properties, Water and oil absorption, Food formulation, Value -added product.
     
Type of article: orginal article | Subject: public specific
Received: 2025/10/4
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