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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot

La interacción de la pectina con el almidón modificado térmicamente afecta a las propiedades físico-químicas y la digestibilidad del almidón, tal y como lo revela el logaritmo de la pendiente

Herlina Martaa Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Yana Cahyanab Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8615-9498View further author information
ORCID Icon &
Mohamad Djalia Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
Pages 63-71 | Received 17 Jul 2020, Accepted 27 Nov 2020, Published online: 07 Jan 2021

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