Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Article

Abstract: Viscosity is an important rheological property, which may have impact on the glycemic response of st

Palabras claves:

In vitro digestibility, Microstructure, modelling, Starch content

Autores:

Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.

Fuentes:

scopus