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Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn

Francisco M Flores-García1, Eduardo Morales-Sánchez1, Marcela Gaytán-Martínez2

  • 1Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.

International Journal of Biological Macromolecules
|April 6, 2024
PubMed

Keywords:
Electrical fieldOhmic heatingResistant starch formation

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