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Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibili...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206050/ https://www.ncbi.nlm.nih.gov/pubmed/37234552 http://dx.doi.org/10.3389/fnut.2023.1191391 |