Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response

✍ Scribed by Javier Parada; José M. Aguilera

• Book ID: 116489392
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 825 KB
• Volume: 45
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2011.10.042