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Structure, physicochemical properties and <i>in vitro</i> digestibility of starch in corn flour with different milling processes.

Food Chem X · 2025 · PMC12359241 · PMID 40831971

Europe PMCDOI
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a decreasing trendno p-value reported
Compared with DM sample, the particle size of SDM and WM samples showed a decreasing trend, which further decreased for NWM and UNWM samples.

also in 47,180 other papers

an increasing trendno p-value reported
Thermal stability, short-range ordered structure and crystallinity all showed an increasing trend.

also in 63,971 other papers

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