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Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, sho...

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Detalles Bibliográficos
Autores principales:	Conde, Ladie Anne, Kebede, Biniam, Leong, Sze Ying, Oey, Indrawati
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689122/ https://www.ncbi.nlm.nih.gov/pubmed/36429307 http://dx.doi.org/10.3390/foods11223714

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