Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid
Youming Zuo, Fan Zhu, Shuo Jiang, Zhongquan Sui, Xiangli Kong
Topics & Concepts
Tannic acidStarchChemistryIn vitroFood scienceBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications