𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Functional foods: Beneficial effects of modified starches

Book ID
117451287
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
82 KB
Volume
35
Category
Article
ISSN
0278-6915

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Starch as a functional component of food
Starch as a functional component of food systems
✍ Braudo, E. E. πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 544 KB

Starch and other carbohydrates of D-glucose series bind sodium ions but don't bind calcium ones. The affinity of p-gluco.sides t.0, sodium ions is much stronger than the affinity of D-glucose and of a-glucosides. Some other ikterrelations between the components of starch-containing food systems are