Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

出版年份 2020 全文链接

标题

作者

关键词

Rice starch, Extrusion, Guar gum, Molecular interaction, Digestive properties

出版物

Volume 102, Issue -, Pages 105637

出版商

Elsevier BV

发表日期

2020-01-02

DOI

10.1016/j.foodhyd.2019.105637

联系作者

Discuss science. Find collaborators. Network.

Join a conversation

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now