Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources
10
lượt xem 2
download
lượt xem 2
download
Download
Vui lòng tải xuống để xem tài liệu đầy đủ
Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled.
Chủ đề:
Bình luận(0) Đăng nhập để gửi bình luận!
CÓ THỂ BẠN MUỐN DOWNLOAD