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The functional and tableting properties of native (NaFM) and chemically modified (by acetylation, AcFM; and oxidation, OxFM) finger millet starches were investigated. The tablet formation properties of the starches were assessed by Heckel and Kawakita analysis. The swelling power and solubility of the starch increased with increase in temperature with AcFM having the highest swelling power, while...
The functional and physicochemical properties of native and chemically modified starches of Sword bean (Canavalia gladiata) were investigated. The starch yield was 31% (on whole seed basis). The chemical composition of the native starch is as follows: 0.17% crude protein, 0.08% crude fibre, 0.14% fat, 0.87% ash, carbohydrate determined by difference was 85.60%, while the energy value was 1437.64KJKg...
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