2022•Food HydrocolloidsRequires access

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Yutong Zhang, Fei Xu, Qinfei Wang, Yanjun Zhang, Gang Wu, Lehe Tan, Zhenwen Zhang

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Key concepts: Amylose, Starch, Crystallinity, Resistant starch, Food science, Extrusion, Moisture, Chemistry

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Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology — Research Paper | ScholarLens