A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications
Chuanjie Chen, Guantian Li, Fan Zhu
Topics & Concepts
LotusStarchIngredientFood scienceRetrogradation (starch)Functional foodChemistryResistant starchNelumbo nuciferaModified starchEnzymatic hydrolysisAmyloseMaterials scienceHydrolysisBotanyBiologyBiochemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology