Article ID Journal Published Year Pages File Type
10603586 Carbohydrate Polymers 2013 7 Pages PDF
Abstract
► The present study would be a boon to the functional food industry. ► An enzymatic method increases the amylose content followed by formation of resistant starch. ► Resistant starch was resistant to gelatinization decreasing digestibility. ► Thermal characteristics were also increased for functional foods applications.
Related Topics
Physical Sciences and Engineering Chemistry Organic Chemistry
Authors
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