Nikitha Modupalli

Introduction Starch modification is the process of enhancing or removing starches’ good and negative characteristics. It changes how the food is cooked, reduces retrogradation, improves film formation and adhesion. It helps to increase gelling tendencies of pastes. It is responsible…

Introduction Millets are one of the oldest crops in the world and are considered a major food source in arid and semi-arid regions. Millet is an excellent nutrient source and rich in proteins, dietary fibres, micronutrients, phytochemicals, fat, vitamins and…

1. Introduction In the current scenario where plastic packaging and distribution is increasing steadily, the development of an alternative packaging material that is renewable, biodegradable and non-toxic is being focused on by most researchers. The most recent trend is biopolymer…