Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva
Topics & Concepts
StarchFood sciencePolysaccharideDigestion (alchemy)Functional foodResistant starchChemistryHydrolysisFood productsRetrogradation (starch)BiochemistryAmyloseChromatographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems