RG- І pectin affects the physicochemical properties and digestibility of potato starch
Published 2021 View Full Article
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Title
RG- І pectin affects the physicochemical properties and digestibility of potato starch
Authors
Keywords
Potato starch, RG-I pectin, Gelatinization, Gel structure, Digestibility
Journal
FOOD HYDROCOLLOIDS
Volume 117, Issue -, Pages 106687
Publisher
Elsevier BV
Online
2021-02-21
DOI
10.1016/j.foodhyd.2021.106687
References
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