Starch digestibility in food matrix: a review

Trends in Food Science and Technology

Volumn 21, Issue 4, 2010, Pages 168-180

  Singh, Jaspreet ^a   Dartois, Anne ^a   Kaur, Lovedeep ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

DEGREE OF BRANCHING; DIGESTA; FOOD MATRIXES; FOOD SOURCES; IN-VITRO; INHIBITORY EFFECT; MASS TRANSFER RESISTANCES; NATURALLY OCCURRING; PHYSICAL STATE; PHYSICOCHEMICAL CHARACTERISTICS; PROCESSING TECHNIQUE; STARCH GRANULES; STARCH HYDROLYSIS; STARCH MODIFICATION; STERIC HINDRANCES; STRUCTURAL CHARACTERISTICS; THERMAL PROCESSING;

CARBOHYDRATES; CHEMICAL CONTAMINATION; CHEMICAL REACTIONS; HYDROLYSIS;

STARCH;

EID: 77949914140     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.12.001     Document Type: Review

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