Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch.

Food Chem X · 2023 · PMC10534100 · PMID 37780299

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quite significantno p-value reported

These characteristics are quite significant and helpful when developing the processing parameters ( Verma et al., 2019 ; Dar, 2018; Bashir et al., 2017).

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