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The influence of Konjac glucomannan on the functional and structural properties of wheat starch
The aim of this study was to characterize the influence of Konjac glucomannan (KGM) on the functional and structural properties of wheat starch. Results showed that KGM significantly decreased the starch hydrolysis rate, with a lower level of rapidly digestible starch (RDS), and a higher content of...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7300071/ https://ncbi.nlm.nih.gov/pubmed/32566214 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1598 |
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