The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
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Title
The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
Authors
Keywords
Ultrasonication, In vitro, digestibility, Semigelatinization, High amylose maize starch
Journal
FOOD HYDROCOLLOIDS
Volume 119, Issue -, Pages 106831
Publisher
Elsevier BV
Online
2021-04-15
DOI
10.1016/j.foodhyd.2021.106831
References
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