Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion.

Foods · 2023 · PMC10648859 · PMID 37959110

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a clear trendno p-value reported

A clear trend observed is the fluctuation of onset, peak, and conclusion temperatures (T o , T p , T c ) and gelatinization enthalpy (ΔHg) as ethanol concentration and exposure time changed.

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