Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents
Wendong Li, Shenglin Sun, Zhengbiao Gu, Cheng Li, Zhaofeng Li, Caiming Li, Yan Hong
Topics & Concepts
AmyloseFood scienceStarchChemistryCrystallinityResistant starchStarch gelatinizationSwellingParticle sizeCorn flourChemical engineeringCrystallographyOrganic chemistryBranRaw materialEngineeringPhysical chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications