Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
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DOI: 10.3389/fnut.2023.1191391
Abstract: As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects… read more here.
Keywords: vitro digestibility; starch; multi structures; structures physicochemical ... See more keywords