Effect of Pullulanase Debranching Freeze-thaw Treatments and Fatty Acid on the Resistant Starch Content and the Physicochemical Properties of Yam Starches
碩士 === 靜宜大學 === 食品營養學系 === 102 === Resistant starch (RS) is defined as “the sum of starch resist toα-amylase and pullulanase degradation in vivo that are not absorbed in the small intestine of health individuals”. RS is not only recognized as dietary fiber to decrease the postprandial blood glucose...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58524919533780260130 |