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Considerations for functional food design based on starch-protein interactions: a systematic review

Adriana Mejía Terán1,2, Carla María Blanco-Lizarazo3

  • 1Doctorado en Ciencia Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San José, Costa Rica.

International Journal of Food Sciences and Nutrition
|March 26, 2021
PubMed

Keywords:
Digestibilitydigestionfood matrixpolysaccharideresistant starch

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