Effect of Granule Size and Amylose Content on the Functional, Thermal, and Digestive Properties of Cassava and Yam Starch Blends

Documenti analoghi

• The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment
  di: Qiushuang Li, et al.
  Pubblicazione: (2024)
• Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties
  di: Francisco Martín Flores‐Garcia, et al.
  Pubblicazione: (2024)
• A Comparative Study of A‐ and B‐Type Starch Granules in Normal and Waxy Wheat Starch: Properties, Retrogradation, and Digestion
  di: Shan Li, et al.
  Pubblicazione: (2026)
• Genetic Analysis of Accumulation of Amylose and Resistant Starch in Subtropical Maize Hybrids
  di: Shashidhar B. Reddappa, et al.
  Pubblicazione: (2024)
• Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram
  di: Babatunde Olawoye, et al.
  Pubblicazione: (2024)