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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...
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| Publicado no: | Polymers (Basel) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | 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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