Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

Published 2020 View Full Article

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Title
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
Authors
Keywords
Pectin, Carrageenan, Extrusion, Rice starch, Multiscale structure, In vitro, digestibility
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106216
Publisher
Elsevier BV
Online
2020-08-06
DOI
10.1016/j.foodhyd.2020.106216

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