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Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment

Miaomiao Shi1,2,3, Qunyu Gao4, Yanqi Liu5,6,7

  • 1School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China. chengzi3090@126.com.

Polymers
|April 10, 2019
PubMed

Keywords:
13C CP/MAS NMResterification reactionmalic acidwrinkled pea starch

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