In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
Andrea Aleixandre, Yaiza Benavent‐Gil, Ramón Moreira, Cristina M. Rosell
Food Hydrocolloids
Concepts
StarchAmyloseDigestion (alchemy)MicrostructureHydrolysisChemistryFood sciencePotato starch