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Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders

✍ Scribed by Xing Zhou; Seung-Taik Lim

Book ID: 113514757
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 414 KB
Volume: 87
Category: Article
ISSN: 0144-8617
DOI: 10.1016/j.carbpol.2011.07.045

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## Abstract **BACKGROUND:** Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and __in vitro__ starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and p