Morphological, structural and digestibility properties of RS4 enriched octenyl succinylated sweet potato, banana and lentil starches

2018


书目信息
Food hydrocolloids
82 页码 219 - 229 ISSN 0268-005X
出版者
John Wiley & Sons, Ltd
其它主题
Hydrocolloids; Octenyl succinylation; Resistant starch; Gelatinization temperature; Resistant starch; Banana starch; Pasting; X-ray diffraction; Swelling (materials); Modified starch; Loss modulus; Scanning electron microscopy; In vitro digestion; Fourier transform infrared spectroscopy; Functional properties
语言
英语
类型
Text; Journal Article

2024-02-28
MODS