The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
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This study investigated the inhibitory effects of maize bran-derived arabinoxylan (AX) on the digestibility of maize starches with varying amylose content (AC) under high-temperature processing. At 95 °C, AX reduced digestibility most significantly in high-am... ...
