Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices
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DOI: 10.3389/fnut.2022.985929
Abstract: Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed… read more here.
Keywords: technology; supramolecular structure; modification technology; release characteristics ... See more keywords