Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

Published 2019 View Full Article

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Title
Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity
Authors
Keywords
Banana starch, Extrusion, Digestion, Retrogradation, Rheology, Glycemic index
Journal
CARBOHYDRATE POLYMERS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-26
DOI
10.1016/j.carbpol.2019.03.076

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