Effect of crude sea grape hydrocolloids extract on the rice starch physicochemical and digestibility properties
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DOI: 10.5327/fst.00221
Abstract: The combination of starch and hydrocolloids is widely used in food manufacturing as a thickening agent for texture modification, but a comprehensive understanding of the influence of hydrocolloids on starch properties is lacking. Sea grape… read more here.
Keywords: sea grape; digestibility; grape hydrocolloids; starch ... See more keywords