Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study

A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules v...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Bajaj, Ritika, Singh, Narpinder, Kaur, Amritpal, Inouchi, Naoyoshi
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2018
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6098761/
https://ncbi.nlm.nih.gov/pubmed/30150840
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3342-4
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