Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility
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Title
Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility
Authors
Keywords
Corn starch, Cross-linked corn bran arabinoxylan, Pasting property, Rheological property, In vitro, digestibility
Journal
FOOD HYDROCOLLOIDS
Volume 126, Issue -, Pages 107440
Publisher
Elsevier BV
Online
2021-12-10
DOI
10.1016/j.foodhyd.2021.107440
References
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