Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice
Rongrong Ma, Canxin Cai, Fan Wang, Jinling Zhan, Yaoqi Tian
Topics & Concepts
StarchFood scienceChemistryThermal stabilityResistant starchGlycemic indexRecombinant DNAMoisturePotato starchDegradation (telecommunications)Water contentBiochemistryGlycemicBiotechnologyOrganic chemistryBiologyTelecommunicationsGeneEngineeringInsulinComputer scienceGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods