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Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment
Resistant starch has gradually become a popular food component due to its beneficial physiological effects and heat resistance during processing. In this study, the structure, reaction mechanism, and digestibility of wrinkled pea starch with malic acid and heat–moisture treatment (HMT) are investiga...
Gespeichert in:
| Veröffentlicht in: | Polymers (Basel) |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6401958/ https://ncbi.nlm.nih.gov/pubmed/30961284 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym10121359 |
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