Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Article

Abstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is a

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Autores:

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

Fuentes:

scopus