Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling

Published 2016 View Full Article

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Title
Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling
Authors
Keywords
Wrinkled pea starch, Recrystallization, Digestibility, Thermal properties, Avrami equation
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 712-719
Publisher
Elsevier BV
Online
2016-06-29
DOI
10.1016/j.foodhyd.2016.06.033

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