A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. (2015)

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/C5FO00754B

PubMed Identifier: 26353047

Publication URI: http://europepmc.org/abstract/MED/26353047

Type: Journal Article/Review

Volume: 6

Parent Publication: Food & function

Issue: 12

ISSN: 2042-6496