Changes in the Molecular Structure of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment

Autor:	Yoshinobu Akiyama, Shiori Oki, Chika Sato, Kyoko Ishikawa, Keita Nakashima, Natsuki Kubota
Rok vydání:	2019
Předmět:	chemistry.chemical_classification food.ingredient food Chemistry Molecule Fatty acid Food science Resistant starch Digestion Potato starch Industrial and Manufacturing Engineering Food Science
Zdroj:	Japan Journal of Food Engineering. 20:15-20
ISSN:	1884-5924 1345-7942
DOI:	10.11301/jsfe.18534
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::519b71bf4fddbd5ae66949aeac946462 https://doi.org/10.11301/jsfe.18534 Zobrazit plný text záznamu