Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review
Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product. In a binary system (starch and non-starch polysaccharides), the characteristics of starch, exemp...
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| Hoofdauteurs: | , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Maximum Academic Press
2023-10-01
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| Reeks: | Food Innovation and Advances |
| Onderwerpen: | |
| Online toegang: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0029 |
| Tags: |
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