Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
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DOI: 10.1016/j.foodchem.2018.09.005
Abstract: In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased… read more here.
Keywords: different concentrations; pectin different; effects pectin; pasting rheological ... See more keywords