Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature–pressure–moisture combinations
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference35 articles.
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4. Bogracheva, T. Y., Morris, V. J., Ring, S. G., & Hedley, C. L. (1998). The granular structure of C‐type pea starch and its role in gelatinization. Biopolymers: Original Research on Biomolecules, 45(4), 323-332. https://doi.org/10.1002/(SICI)1097-0282(19980405)45:4<323::AID-BIP6>3.0.CO;2-N.
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