The microstructure of starchy food modulates its digestibility.
作者： Jinhu Tian , Yukiharu Ogawa , John Shi , Shiguo Chen , Huiling Zhang
DOI: 10.1080/10408398.2018.1484341
关键词: Carbohydrate 、 Digestion 、 Starchy food 、 Microstructure 、 Starch 、 Chemistry 、 Food science 、 Starch granule 、 Human nutrition
摘要: Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion starchy can induce many health issues (e.g., hy...
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