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Comparative evaluation of structural, functional, textural characterization, and in vitro digestibility of native and physically modified Kodo millet (Paspalum scrobiculatum) starch

Crossref DOI link: https://doi.org/10.1007/s10068-026-02094-z

Published Online: 2026-01-24

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Saraswat, Shubham

Mahajan, Palak

Bera, Manab Bandhu
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Text and Data Mining valid from 2026-01-24

Version of Record valid from 2026-01-24
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Article History

Received: 4 June 2025

Revised: 10 January 2026

Accepted: 14 January 2026

First Online: 24 January 2026

Declarations

:

: The authors declare no conflict of interest.

: Not applicable.

: All authors have read and approved the manuscript. All authors are aware of its submission to the Food Science and Biotechnology.

: All authors agree with the publication of this work in the Food Science and Biotechnology.

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