Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content
- 1 October 2018
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 83, 213-221
- https://doi.org/10.1016/j.foodhyd.2018.04.038
Abstract
No abstract availableKeywords
Funding Information
- State Key Program of National Natural Science of China (31230057)
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