Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
Yi‐Peng Bai, Huiming Zhou, Xiao-Na Guo, Ke‐Xue Zhu
Topics & Concepts
StarchKernel (algebra)Property (philosophy)Digestion (alchemy)ChemistryFood scienceBiological systemMathematicsBiologyPure mathematicsChromatographyEpistemologyPhilosophyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications