Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

Published 2011 View Full Article

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Title
Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2594-2606
Publisher
Elsevier BV
Online
2011-05-21
DOI
10.1016/j.foodres.2011.04.050

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