Article ID Journal Published Year Pages File Type
10542677 Food Chemistry 2012 8 Pages PDF
Abstract
► In vitro digestion of starch in cooked potatoes was performed. ► Guar gum delays starch hydrolysis in cooked potatoes. ► Microstructural and rheological characteristics of cooked potatoes were studied.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics
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