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Rheological properties, multiscale structure, and in vitro digestibility of a maize starch-konjac glucomannan-bamboo

Xiaojing Li1, Yuming You2, Liangru Wu3

  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|June 22, 2024
PubMed

Keywords:
Dynamic high-pressure microfluidizationIn vitro digestibilityMaize starchMulti-scale structurePhysicochemical property

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