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

Yong-Shuai Ma1, Yi Pan1, Qiu-Tao Xie2

  • 1School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.

Food Chemistry
|October 31, 2018
PubMed

Keywords:
Corn starchDigestibility propertyPectinRheological property

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