Enzymatic treatment to increase resistant starch in oat flour
Oat has been established as a useful crop hundreds of years ago all over the world. Oat contains starch which are compound polyhedral granules built out of amylose and amylopectin. Some of the starch can be resistant depending on type of crop, grade of maturation etc. Starch can be modified by heat...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2018
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| Online Access: | https://stud.epsilon.slu.se/13183/ |
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