Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment

Resistant starch has gradually become a popular food component due to its beneficial physiological effects and heat resistance during processing. In this study, the structure, reaction mechanism, and digestibility of wrinkled pea starch with malic acid and heat–moisture treatment (HMT) are investiga...

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Detalles Bibliográficos
Autores principales: Shi, Miaomiao, Gao, Qunyu, Liu, Yanqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6401958/
https://www.ncbi.nlm.nih.gov/pubmed/30961284
http://dx.doi.org/10.3390/polym10121359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6401958/
https://www.ncbi.nlm.nih.gov/pubmed/30961284
http://dx.doi.org/10.3390/polym10121359

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