Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Article

Abstract: Extrusion is an increasingly used type of processing which combined with enzymatic action could open

Palabras claves:

Enzymatic treatment, EXTRUSIÓN, Starch hydrolysis

Autores:

Cristina M. Rosell, Gómez M., Martínez M.M., Román L.

Fuentes:

scopus