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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...
Gorde:
| Argitaratua izan da: | Food Sci Nutr |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2020
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| Gaiak: | |
| Sarrera elektronikoa: | 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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