Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 2, Pages 313-325Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2013.862784
Keywords
Amaranth starch; structure; property; modification; application
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Amaranth as a rediscovered new crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, composition, structures, physiochemical properties, modifications, and applications of amaranth starches, and provides suggestions for research to further improve the utilization.
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