Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 126490
Publisher
Elsevier BV
Online
2020-02-26
DOI
10.1016/j.foodchem.2020.126490

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.