Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate-Reference-Cited by-同舟云学术

Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate

Published:2022-10 Issue: Volume:131 Page:107825
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hernandez-Hernandez Oswaldo,Julio-Gonzalez Lesbia Cristina^ORCID,Doyagüez Elisa G.^ORCID,Gutiérrez Tomy J.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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