Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Pan, Yi; Li, Xiao-Min; Zhang, Bao; Chen, Han-Qing; Xie, Qiu-Tao; SCI

机构： Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China;

来源：FOOD CHEMISTRY年份：2019

关键词： Corn starch; Pectin; Rheological property; Digestibility property