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Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

Noraidah Haini, Jau‐Shya Lee, Ramlah George Mohd Rosli, Hasmadi Mamat

2021Journal of Cereal Science27 citationsDOI

Topics & Concepts

StarchAmyloseFood scienceResistant starchChemistryHydrolysisDigestion (alchemy)Maize starchBiochemistryChromatographyFood composition and propertiesPolysaccharides Composition and ApplicationsPhytase and its Applications
Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns | Litcius