Effects of maltogenic α-amylase treatment on the proportion of slowly digestible starch and the structural properties of pea starch
Yi Zheng, Huanxin Zhang, Ruomin Li, Xiaoling Zhu, Mengwei Zhu
Topics & Concepts
StarchAmylaseFood scienceChemistryResistant starchBiochemistryEnzymeFood composition and propertiesEnzyme Production and CharacterizationPhytase and its Applications