References
- Smith, A.M. The Biosynthesis of Starch Granules. Biomacromolecules 2011, 2(2), 335–341.
- Kau, M.; Bhullar, G.K. Partial Characterization of Tamarind (Tamarindusindica L.) Kernel Starch Oxidized at Different Levels of Sodium Hypochlorite. International Journal of Food Properties 2016, 19(3), 605–617.
- Ali, T.M.; Hasnain, A. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (SorghumBicolor) Starch. International Journal of Food Properties 2014, 17, 523–535.
- Hoover, R. Composition, Molecular Structure, and Physicochemical Properties of Tuber and Root Starches: A Review. Carbohydrate Polymers 2001, 45, 253–267.
- Moorthy, S.N. Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Starch/Stärke 2002, 54, 559–592.
- Sanchez-Rivera, M.M.; Garcia-Suarez, F.J.L.; Velazquez del Valle, M.; Gutierrez-Meraz, F.; Bello-Perez, L.A. Partial Characterization of Banana Starches Oxidized by Different Levels of Sodium Hypochlorite. Carbohydrate Polymers 2005, 62, 50–56.
- Fennema, R. Carbohydrates. In Food Chemistry; BeMiller, J.N.; Roy, L.; Eds.; Marcel Dekker: New York, NY, 1996; 201.
- Madineni, M.N.; Faiza, S.; Surekha, R.S.; Ravi, R.; Guha, M. Morphological, Structural, and Functional Properties of Maranta (Marantaarundinaceal.) Starch. Food Science and Biotechnology 2012, 21(3), 747–752.
- Valencia, G.A.; Henao, A.C.A.; Zapata, R.A.V. Comparative Study and Characterization of Starches Isolated from Unconventional Tuber Sources. Journal of Polymer Engineering 2012, 32(8–9), 531–537.
- BeMiller, J.N. Starch Modification: Challenges and Prospects. Starch 1997, 49, 127–131.
- SurendraBabu, A.; Parimalavalli, R.; Jagannadham, K.; Sudhakara Rao, J.; Shalini Gaur, R. Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch. International Journal of Food Properties 2016, 19(1), 139–153.
- Tulyathan, V.; Boondee, K.; Mahawanich, T. Characteristics of Starch from Water Chestnut (Trapa Bispinsa Roxb.). Journal of Food Biochemistry 2004, 29, 337–348.
- AOAC. Official Methods of Analysis of AOAC International, 17th Ed, Vol 2; AOAC International: Gaithersburg, MD, 2000.
- Pérez Sira, E.E.; Lares Amaiz, M.A. Laboratory Scale Method for Isolation of Starch from Pigmented Sorghum. Journal of Food Engineering 2004, 64, 515–519.
- Ashogbon, A.O.; Akintayo, E.T. Recent Trend in the Physical and Chemical Modification of Starches from Different Botanical Sources: A Review. Starch/Starke 2014, 66(1–2), 41–57.
- Thomas, D.J.; Atwell, W.A. Starch Modifications. In Starches; Eagan Press: St. Paul, MN, 1999; 31–46.
- Waliszewski, K.N.; Aparicio, M.A.; Bello, L.A.; Monroy, J.A. Changes of Banana Starch by Chemical and Physical Modification. Carbohydrate Polymers 2003, 52, 237–242.
- López, O.V.; Zaritzky, N.E.; García, M.A. Physicochemical Characterization of Chemically Modified Corn Starches Related to Rheological Behavior, Retrogradation and Film Forming Capacity. Journal of Food Engineering 2010, 100(1), 160–168.
- Sathe, S.K.; Salunkhe, D.K. Isolation, Partial Characterisation and Modification of the Great Northern Bean (Phaseolus Vulgaris L.) Starch. Journal of Food Science 1981, 46, 617–621.
- Lawal, O.S. Composition, Physicochemical Properties and Retrogradation Characteristics of Native, Oxidized Acetylated and Acid-Thinned New Cocoyam (Xanthosomasagittifolium) Starch. Food Chemistry 2004, 87, 205–218.
- Thomas, D.J.; Atwell, W.A. Grains Based Products. In Starches; Eagan Press: St. Paul, MN, 1999; 53–70.>
- Narkrugsa, W. Changes in Some Physiochemical Properties of Tapioca and Glutinous Rice Starches After Microwave Heating. Kasetsart Journal (Natural Science) 1996, 30, 532–538.
- Okezie, B.O.; Bello, A.B. Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate. Journal of Food Science 1988, 53, 450–454.
- Gujska, E.; Reinhard, W.D.; Khan, K. Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches. Journal of Food Science 1992, 50, 634–636.
- Singh, N.; Singh, J.; Kaur, L.; Sodhi, N.S.; Gill, B.S. Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources. Food Chemistry 2003 81(2), 219–231.
- Wooton, M.; Bamunuarachchi, A. Water Binding Capacity of Commercial Produced Native and Modified Starches. Starch/Stärke 1978, 30, 306–309.
- Lutfi, Z.; Hasnain, A. Freeze-thaw Stabilization of Water Chestnut (Trapa Bispinosa) Starch in the Presence of Gums and Salts. Trakia Journal of Sciences 2013, 11(2), 163–169.
- Lutfi, Z.; Hasnain, A. Effect of Different Hydrocolloids on Pasting Behavior of Native Water Chestnut (Trapabispinosa) Starch. Agriculturae Conspectus Scientificus 2009, 74(2), 111–114.
- Sasaki, M.; Fang, Z.; Fukushima, Y.; Adschiri, T.; Arai, K. Dissolution and Hydrolysis of Cellulose in Subcritical and Supercritical Water. Industrial & Engineering Chemistry Research 2000, 39(8), 2883–2890.
- Farrero, C.; Martino, M.N.; Zaritzky, N.E. Effect of Hydrocolloids on Starch Thermal Transitions, as Measure by DSC. Journal of Thermal Analysis 1996, 47, 1247–1266.
- White, R.J.; Abbas, I.R.; Johnson, L.A. Freeze-Thaw Stability and Refrigerated-Storage Retrogradation of Starches. Starch/Stärke 1989, 41, 176–180.
- Lutfi, Z.; Hasnain, A. Effect of Added Modified Water Chestnut (Trapabispinosa) Starch on Physical and Sensory Properties of Yeast Leavened Bread. Pakistan Journal of Scientific and Industrial Research. 2011, 54(2), 88–92.