Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide
Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from we...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-01-01
|
| Col·lecció: | Current Research in Food Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2665927123002332 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|