Partially gelatinized corn and potato starch show faster digestibility after retrogradation
Xinyi Chen, Cheng Li
Topics & Concepts
Retrogradation (starch)AmylopectinStarchFood scienceGranule (geology)Potato starchAmyloseWaxy cornChemistryMaize starchStarch gelatinizationCorn starchPolysaccharideDigestion (alchemy)BiochemistryChromatographyMaterials scienceComposite materialFood composition and propertiesNutritional Studies and DietBariatric Surgery and Outcomes