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
In vitro digestion; Fourier transform infrared spectroscopy; Functional properties; Gelatinization temperature; X-ray diffraction; Loss modulus; Resistant starch; Octenyl succinylation; Banana starch; Scanning electron microscopy; Hydrocolloids; Pasting; Resistant starch; Swelling (materials); Modified starch
语言
英语
类型
Journal Article; Text

2024-02-28
MODS