Physicochemical, structural, and digestibility properties of enzymatic modified plantain and mango starches
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201100142/fullpdf
Reference27 articles.
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3. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;J. Agric. Food Chem.,2007
4. Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products;Wongsagonsup;Cereal Chem.,2008
5. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches;Chung;Food Res. Int.,2008
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