Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch

Published 2020 View Full Article

Authors

Keywords

Adlay seed flour, Proteins, Lipids, Pasting properties, Starch digestibility

Journal

FOOD HYDROCOLLOIDS

Volume -, Issue -, Pages 106254

Publisher

Elsevier BV

Online

2020-08-14

DOI

10.1016/j.foodhyd.2020.106254

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