Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches

Published 2020 View Full Article

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Title
Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches
Authors
Keywords
Pea starch, Normal maize starch, Type 3 resistant starch, In vitro, digestibility, Thermal stability, Molecular-weight distribution of starch chains
Journal
FOOD CHEMISTRY
Volume 318, Issue -, Pages 126485
Publisher
Elsevier BV
Online
2020-02-25
DOI
10.1016/j.foodchem.2020.126485

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