Effect of combined freezing with heat-moisture treatment (HMT) on the modification of in vitro digestibility, morphostructural, physicochemical, and thermal properties of Adzuki bean starch-Reference-Cited by-同舟云学术

Effect of combined freezing with heat-moisture treatment (HMT) on the modification of in vitro digestibility, morphostructural, physicochemical, and thermal properties of Adzuki bean starch

Published:2024-05-24 Issue:7 Volume:18 Page:5916-5927
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Almeida Raphael Lucas Jacinto^ORCID,Santos Newton Carlos,de Souza Ferreira Iêda Letícia,da Silva Pedro Marcelo,Feitoza João Vítor Fonseca,da Silva Eduardo Raphael,de Andrade Freire Vitória,Pereira Tamires dos Santos,de Sousa Alison Bruno Borges,de Queiroga Artur Xavier Mesquita,Galdino Pablícia Oliveira

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02618-3.pdf

Reference52 articles.

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