Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content
Mengting Ma, Yi Liu, Xiaojing Chen, Charles S. Brennan, Xianming Xu, Zhongquan Sui, Harold Corke
Topics & Concepts
AmyloseStarchFood scienceChemistryPotato starchFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology