Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel

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Title
Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel
Authors
Keywords
LEBG, (LEBG), Rheological properties, Thermal properties, In vitro, starch digestibility
Journal
FOOD CHEMISTRY
Volume 224, Issue -, Pages 294-301
Publisher
Elsevier BV
Online
2016-12-24
DOI
10.1016/j.foodchem.2016.12.087

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