Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

Published 2018 View Full Article

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Title
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
Authors
Keywords
Banana starch, Extrusion, Digestion, Retrogradation, Gluten-free bread
Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 664-671
Publisher
Elsevier BV
Online
2018-09-05
DOI
10.1016/j.foodchem.2018.09.023

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