Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch
The effects of three inulins (IN) with different polymerization degrees on the structure, properties and digestibility of rice starch (RS) were investigated. The results showed that the viscosity, breakdown, and setback values of the composite systems decreased. Compared to pure starch, the gelatini...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005358 |
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