Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins.

Molecules · 2020 · PMC7179102 · PMID 32138212

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a decreasing trendno p-value reported

However, when the GSP was involved, the parameters of the texture profile showed a decreasing trend with the increasing binding amount of GSP.

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