Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

  1. Roman, L.
  2. Gomez, M.
  3. Hamaker, B.R.
  4. Martinez, M.M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2019

Volum: 274

Pàgines: 664-671

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2018.09.023 GOOGLE SCHOLAR lock_openUVADOC editor
Font de les dades: Scopus