Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin

Published 2019 View Full Article

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Title
Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin
Authors
Keywords
Fried potato starch, Pullulan, Pectin, XRD, ATR-FTIR, Digestibility
Journal
CARBOHYDRATE POLYMERS
Volume 215, Issue -, Pages 47-57
Publisher
Elsevier BV
Online
2019-03-19
DOI
10.1016/j.carbpol.2019.03.046

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