Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch
Wenhui Li, Wei Zhang, Shengxiang Gong, Xinzhe Gu, Ying Yu, Jinhong Wu, Zhengwu Wang
Topics & Concepts
StarchPectinFood scienceChemistryHydrolysisResistant starchGranule (geology)Potato starchDigestion (alchemy)PolysaccharideChemical engineeringBiochemistryMaterials scienceChromatographyComposite materialEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications