Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the respo...

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Detalles Bibliográficos
Autores principales: Liu, Xiangyun, Ma, Qianyun, Cheng, Dewei, Zhang, Fan, Li, Yuwen, Wang, Wenxiu, Wang, Jie, Sun, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712672/
https://www.ncbi.nlm.nih.gov/pubmed/36462468
http://dx.doi.org/10.1016/j.ultsonch.2022.106248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712672/
https://www.ncbi.nlm.nih.gov/pubmed/36462468
http://dx.doi.org/10.1016/j.ultsonch.2022.106248

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