Crystallinity of starch, food composition, and digestibility of starch
Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plan...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2025-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0008_crystallinity-of-starch-food-composition-and-digestibility-of-starch.php |
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