https://www.selleckchem.com/pr....oducts/rocilinostat-
These shortcomings of legume starches are usually mitigated by annealing, heat-moisture treatment, cross-linking, acid-thinning, oxidation, and acetylation. This review highlighted developments in the isolation, composition, morphology, physicochemical properties, and some aspect of physical and chemical modification of legume starches.The future of food and sustainability of the staple food crops are of utmost importance in the 21st century. Micronutrient deficiency, for example, in iron and zinc, is a common cause of hum
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