Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human...

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Detalles Bibliográficos
Autores principales: Huang, Xiaoyue, Liu, Hongsheng, Ma, Yue, Mai, Shihua, Li, Cheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407177/
https://www.ncbi.nlm.nih.gov/pubmed/36010538
http://dx.doi.org/10.3390/foods11162538

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407177/
https://www.ncbi.nlm.nih.gov/pubmed/36010538
http://dx.doi.org/10.3390/foods11162538

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