Densely packed-matrices of heat moisture treated-starch determine the digestion rate constant as revealed by logarithm of slope plots
Author:
Funder
Universitas Padjadjaran
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04734-6.pdf
Reference30 articles.
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2. Butterworth PJ, Warren FJ, Grassby T, Patel H, Ellis PR (2012) Analysis of starch amylolysis using plots for first-order kinetics. Carbohydr Polym 87:2189–2197. https://doi.org/10.1016/j.carbpol.2011.10.048
3. Cahyana Y, Titipanillah R, Mardawati E, Sukarminah E, Rialita T, Andoyo R, Djali M, Hanidah I-I, Setiasih IS, Handarini K (2018) Non-starch contents affect the susceptibility of banana starch and flour to ozonation. J Food Sci Technol 55:1726–1733. https://doi.org/10.1007/s13197-018-3085-2
4. Cahyana Y, Wijaya E, Halimah TS, Marta H, Suryadi E, Kurniati D (2019) The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla). Food Chem 274:274–280. https://doi.org/10.1016/j.foodchem.2018.09.004
5. Chagam KR, Haripriya S, Vidya P (2015) Morphology, physico-chemical and functional characteristics of starches from different banana cultivars. J Food Sci Technol 52:7289–7296. https://doi.org/10.1007/s13197-015-1809-0
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