2021peer-reviewed49 citations
Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
Jiayi Li, Liying Li, Jianfeng Zhu, Yongfeng Ai
Food Hydrocolloids
Concepts
AmylopectinAmyloseStarchRetrogradation (starch)Food scienceChemistryResistant starchAmylase