Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam
Zhilin He, Jieyu Zeng, Jianjun Hu, Jiahuan Chen, Dong Peng, Bing Du, Pan Li
Topics & Concepts
StarchAmylopectinFood scienceChemistrySwellingSolubilityDigestion (alchemy)BoilingChemical engineeringChromatographyAmyloseOrganic chemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems