Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities
Author:
Funder
FAPERGS
CAPES
CNPq
SCT-RS
Pólo de Inovação Tecnológica em Alimentos da Região Sul
Riddet Institute CoRE
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
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5. Influence of guar gum on the in Vitro starch digestibility—rheological and microstructural characteristics;Dartois;Food Biophysics,2010
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