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Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different

Shaoxiao Zeng1, Xiaoting Wu2, Shan Lin2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Food Chemistry
|May 16, 2015
PubMed

Keywords:
Lotus seedPhysicochemical propertiesPreparation methodResistant starchStructural characteristics

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