The Addition of Crosslinked Corn Bran Arabinoxylans with Different Gelling Characteristics Was Associated with the Pasting, Rheological, Structural, and Digestion Properties of Corn Starch
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2023）
Key words
Crosslinked corn bran arabinoxylan,Corn starch,In vitro starch digestibility
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