The in vitro digestion of differently structured starch gels with different amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106647
Abstract: ABSTRACT The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn… read more here.
Keywords: digestion; different amylose; differently structured; structured starch ... See more keywords