Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

Published 2020 View Full Article

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Title
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Authors
Keywords
Rice starch, Extrusion, Guar gum, Molecular interaction, Digestive properties
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105637
Publisher
Elsevier BV
Online
2020-01-02
DOI
10.1016/j.foodhyd.2019.105637

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