Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Wildson Bernardino de Brito Lima, Carlos Eduardo de Araújo Padilha, Nathália Saraiva Rios, Everaldo Silvino dos Santos
Topics & Concepts
CrystallinityStarchAmylaseEnzymatic hydrolysisHydrolysisChemistryFourier transform infrared spectroscopyResistant starchScanning electron microscopeNuclear chemistryParticle sizeFood scienceMaterials scienceBiochemistryChemical engineeringEnzymeCrystallographyComposite materialPhysical chemistryEngineeringFood composition and propertiesProteins in Food SystemsPhytase and its Applications