Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
Jiayi Li, Liying Li, Jianfeng Zhu, Yongfeng Ai
Topics & Concepts
AmylopectinAmyloseStarchRetrogradation (starch)Food scienceChemistryResistant starchAmylaseHydrolysisPolysaccharideBiochemistryEnzymeFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology