Influences of preparation process on the properties of high amylose corn starch-stearic acid complex
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal...
| 發表在: | Shipin yu jixie |
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| Main Authors: | , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
The Editorial Office of Food and Machinery
2024-07-01
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| 主題: | |
| 在線閱讀: | http://www.ifoodmm.com/spyjxen/article/abstract/20240604 |