Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Jessica Renaly Fernandes Morais, Mércia Melo de Almeida Mota, Raphael da Silva Eduardo, Cecília Elisa de Sousa Muniz, Josilene de Assis Cavalcante, Gilsandro Alves da Costa, Rebeca de Almeida Silva, Barbara Freire de Oliveira, Jéssica Kelly da Silva Negreiros, Paloma Benedita da Silva, Juliana Cruz Albuquerque, Maria José de Figueiredo, Soares Elias Rodrigues Lima