Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch
Author:
Affiliation:
1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
2. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, Fujian, China
Funder
National Natural Science Foundation of China
Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05809
Reference48 articles.
1. Starch and Fiber Fractions in Selected Food and Feed Ingredients Affect Their Small Intestinal Digestibility and Fermentability and Their Large Bowel Fermentability In Vitro in a Canine Mode
2. Effect of processing on potato starch: In vitro availability and glycaemic index
3. Food processing and the glycemic index
4. Heat–moisture treatment under mildly acidic conditions alters potato starch physicochemical properties and digestibility
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