Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540652 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Black and Pinto bean starches were physically and chemically modified. ⺠Acetylation and annealing influence the digestibility and physicochemical properties. ⺠Ozonation had the lowest effect on digestibility and physicochemical properties. ⺠All modified starches had increased levels of resistant starch.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Senay Simsek, Maribel Ovando-MartÃnez, Kristin Whitney, Luis A. Bello-Pérez,