Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles
Fei-Yan Liu, Zhen Yang, Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu
Topics & Concepts
StarchChemistryFood scienceSorghumDegree of polymerizationWhey proteinPolymerizationHydrolysisWhey protein isolateIn vitroResistant starchProtein digestibilityBiochemistryAgronomyBiologyPolymerOrganic chemistryFood composition and propertiesProteins in Food SystemsPhytase and its Applications