In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics

Author:

Bordoloi Achinta,Singh Jaspreet,Kaur Lovedeep

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa);Alvarez;European Food Research Technology,1998

2. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating;Alvarez;European Food Research Technology,2001

3. Study of the effect of technological processes on starch hydrolysis, non-starch polysaccharides solubilization and physicochemical properties of different ingredients using a two-step in vitro system;Anguita;Animal Feed Science and Technology,2006

4. The role of cotyledon cell structure during in vitro digestion of starch in navy beans;Berg;Carbohydrate Polymers,2012

5. Starch: Nutritional aspects;Björck,1996

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